Cosmic Crisp® Apple Pierogi with Bourbon Sugared Slices


  • Pierogi Dough
  • 2 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup water, room temperature
  • Apple and Pork filling
  • 1 pound fresh ground pork
  • 2 Cosmic Crisp® apples,  peeled and grated
  • 3 tablespoons of fresh sage, minced
  • 1 clove of garlic,  minced
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • 1 red onion, sliced
  • 1 stick unsalted butter/divided
  • 2 tablespoons Turbinado sugar
  • 1 tablespoon bourbon3-4 Cosmic Crisp Apples®, sliced in wedges with skins on


Culinary Challenge Honorable Mention: Most Creative

Recipe by Lois Spruytte, honorable mention for Most Creative under the At-Home Chef Category of the Culinary Challenge!

  1. In a large bowl whisk together the salt and flour. Make a well in the center and crack the eggs into it. Using 2 butter knives cut the eggs into the flour/salt until the dough is somewhat shaggy.
  2. Slowly stir in the water until all is combined. Turn dough into a flour covered counter.  Knead they dough for about a minute until it is smooth.  Return to the bowl and cover with plastic wrap.  Let it rest while making the filling.
  3. Put a very large pot of water on the stove and bring to a boil. Add 2 tablespoons of kosher salt to the water.
  4. Mix the filling ingredients in a large bowl until combined.
  5. Pierogi instructions: Break off a tennis ball size of dough  keep rest of dough covered. Roll out on a well floured surface until it is somewhat thin. Using a 3 or 4 inch round cutter cut as many rounds out of your dough.
  6. Place a medium sized scoop of the filling in the middle of each round. Lightly brush inside edges with water.  Fold dough over the filling and pinch to seal.  Crimp with a fork.
  7. Place4-5 pierogi at a time into the boiling water and cook for 8 minutes. Drain on a wire rack lined inside a sheet pan.
  8. In a large nonstick pan melt 4 tablespoons of butter over medium heat. Add in the onions and let sauté for a minute.
  9. Add in 5-6 pierogi to cover the pan. Cook over medium heat until light brown on both sides.  3-5 minutes on each side.
  10. On a medium nonstick pan over medium high heat melt your butter add in sugar and bourbon. Let cook for a minute then toss in the apple wedges. Continue to sauté the apples for 3-5 minutes or until tender crisp.
  11. Plate the pierogi and garnish with the apples.
  12. Enjoy!


Cosmic Crisp Apple pouch

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