The recipe below, courtesy of Mrs. T’s, combines lightly browned apple slices with cooked sweet onions and sautéed pierogies. The dish is topped with a sour cream-cinnamon mixture that smoothly ties the sweet and savory flavor elements together. Think of it for brunch, lunch or dinner.
WHAT’S A PIEROGI?

Pierogi (pee-ROW-gee, with a hard “g”) has many spellings.* But no matter how you spell it, what you get are baked or fried dumplings of central and eastern European provenance.

Pierogies and apples with a side of cinnamon sour cream. Photo courtesy Mrs. T’s.

Pierogi have been made in Poland since the 13th century as a holiday food. Each holiday had its own type of pierogi recipe.
 
*The Polish word pierogi is plural; the singular form is pieróg, but is rarely used since a typical serving consists of several pieces. Alternative spellings include spelled perogi, pierógi, pierogy, pyrogy and pyrohy. Turkish börek and Ukranian varenyky are the same food.

Potato and cheese pierogi with sour cream and bacon garnish (we’d add some chives, too). Photo courtesy PolandForAll.com.

RECIPE: AUTUMN PIEROGIES & APPLES

Prep time is 10 minutes, cook time is 15 minutes.

Ingredients For 4 Servings

Preparation

1. SAUTÉ pierogies as package directs.

2. COOK onion slices in hot oil in a 12-inch skillet over medium heat. Stir occasionally until lightly browned and just tender. Remove to bowl.

3. MELT butter in the same skillet over medium heat. Add apple slices and 1/4 teaspoon cinnamon; cook until lightly browned, stirring occasionally.

4. COMBINE sour cream with remaining 1/4 teaspoon ground cinnamon in small bowl.

5. COMBINE pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.
 
Find more pierogi recipes at Pierogies.com.

See all the October food holidays.