APPLE PIE PIEROGI
Serve as you like .. as a dessert with a scoop of vanilla ice cream or as a side dish with your pork roast/chop dinner.
Provided by Mary Lee
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. In large pot boil diced apples until soft but not mushy ... drain .. while still hot add approx 6 teaspoons butter and 2-3 teaspoons cinnamon sugar mixture and nutmeg ... mix well. Apples are now ready to make into pierogi.
- 2. Pierogi Dough 2 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 inches diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of apple filling ... fold over circle and with a egg wash or warm water close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. (stir gently) Remove from water and drain.
- 3. In fry pan melt remaining butter .. add 6-8 pierogi, brown lightly on both side .. remove from pan ... add remaining cinnamon sugar mixture to butter left in pan ... cook low until a syrup texture ... drizzle syrup over pierogi and serve. (make additional syrup if needed) Suggestion: add chopped walnuts to syrup, dust with powderedk sugar over pierogi Serve as a dessert with a scoop of vanila ice cream "or" as a side with your pork roast / chop dinner.
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
APPLE PIE BY GRANDMA OPLE
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!
Provided by MOSHASMAMA
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g
SCRUMPTIOUS APPLE PIE
It's a classic for a reason. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe. Just watch for those big smiles when you announce, "We're having apple pie for dessert."
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 330 mg
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