Cosmic Crisp® Pierogi with Bourbon Sugared Apple Slices

Directions

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!