Apple cheddar everything is pretty much my life right now. Such a good combo! I’ve always liked the Mrs. T’s potato and cheddar pierogies, but thought adding apple might be even better. I’d say it was! The filling was tasty, and I liked the texture of the outside. The best thing about these is that you can make the filling and prep the dough beforehand, or get them put together but freeze them uncooked for later, so you’ve got plenty of options.

The amount of filling I made was about twice as much as I needed for the amount of dough I made. It was roughly four people’s worth of pierogies, plus the extra filling. I’ll cut the filling recipe in half below, so it should work out about right.

Ingredients:

Filling:

• 1 1/2 large or 2 small russet potatoes
• 1 large tart apple
• 1 1/2 cups sharp cheddar cheese
• 1 1/2 tablespoons butter
• salt and pepper to taste

Dough:

• 4 cups flour
• 1 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup butter, softened and cut into small pieces

Also:

• butter and onions for sauteing
• sour cream and apple sauce on the side

Prepare the filling by bringing a large pot of water to a boil. While that heats, peel the potatoes and apple and cut into large chunks.

Off-white lumps.

Put the chopped pieces into the boiling water. The apples will probably float, while the potato pieces sink.

Boil until a fork slides easily into the potato pieces. This took about ten minutes for me. Drain, then return to the pot and add the cheese and butter.

Mash until smooth, then add salt and pepper to taste. Don’t be disappointed if you can only taste the potatoes until you add the butter and salt – they allow the other flavors to come through as well.

You can put this in the fridge until the next day, or go on and make the pierogies now.

To prepare the dough, mix the flour and salt. Beat the eggs and add to the flour and stir. Add the sour cream and butter and stir together, then turn out on a lightly floured surface and knead. The mixture was dry for most of the time I was kneading, but as the last bits got incorporated it became sticky. Continue kneading until it loses most of its stickiness.

Divide the dough into two even portions and form each into a disk. Wrap in plastic and refrigerate for half an hour. You can also do this in advance and leave the dough in the fridge for up to two days.

When you’re ready to make the pierogies, put a pot of water on the stove on and bring to a boil. Roll one disk of the dough out on a lightly floured surface to 1/8″ thick.

Cut out 2″-3″ circles with a biscuit cutter or glass. Place a small ball of filling on each circle.

This turned out to be more than I could fit when I sealed them.

Fold the dough over into a half-circle and crimp the open edge with a fork.

Freeze at this stage, or put as many of the pierogies you’ve made in the pot of water as fit without overlapping, and continue making more pierogies while they boil, using both halves of the dough. The pierogies will be done when they float, 8-10 minutes. Give them a quick stir once 2 or 3 minutes in so that you know they’re not stuck to the bottom.

Take out the pierogies as they are cooked and rinse them under cool water briefly. Set aside to dry slightly, and continue cooking more.

When you’re done forming additional pierogies, while you wait for more to boil, cut as much onion as you want into thin rings. Place in a pan on the stove over medium high head with a tablespoon of butter.

I'm not into it, so I just made a few for Kyle.

Saute until they are soft. Then add pierogies and pan fry until each side is browned, adding more butter to keep some in the pan at all times. If your pierogies have one dryer side, put them dryer-side down when you put them in the pan so any water on the other side doesn’t make the butter sputter and spit.

PLENTY of pierogies for Kyle and me...

Serve them with sour cream and/or applesauce.

The high life!

Apple Cheddar Pierogies

Filling:

• 1 1/2 large or 2 small russet potatoes
• 1 large tart apple
• 1 1/2 cups sharp cheddar cheese
• 1 1/2 tablespoons butter
• salt and pepper to taste

Dough:

• 4 cups flour
• 1 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup butter, softened and cut into small pieces

Also:

• butter and onions for sauteing
• sour cream and apple sauce on the side

To make the filling: Set a large pot of water on the stove to boil. Peel and roughly chop potatoes and apples. Boil until soft. Drain, then add cheese and butter. Mash until smooth, add salt and butter to taste.

To make the dough: Mix together the flour and salt. Beat eggs and stir into the flour. Add the sour cream and the softened butter pieces and stir together. Knead until all evenly combined and no longer sticky. Divide the dough in half and form into two disks. Wrap each in plastic and refrigerate at least half an hour, up to two days.

Preparing the pierogies: Heat a pot of water on the stove. Roll one portion of the dough out to 1/8″ thick. Cut out 2″-3″ circles and put small portions of the filling on them. Fold dough over to form half-circles, and seal shut by crimping with a fork. Boil prepared pierogies while continuing to make more. When pierogies float, take them out and rinse them under cold water, then set aside to dry.

Slice onion into rings and pan fry in butter until soft. Pan fry pierogies until browned on each side, setting aside pierogies and onions as done to make more room in the pan.

When all pierogies are cooked, serve with sour cream, prepared onions, and apple sauce.