Ingredients

Perogy Dough 2 cups (625 mL) all-purpose flour 1 tsp (5 mL) fine salt 2 large eggs cup (125 mL) 2% milk 7 tbsp (105 mL) water Apple Filling 2 cups (500 mL) loosely packed grated McIntosh apple 1 cup (250 mL) graham cracker crumbs 3 tbsp (45 mL) sugar 1 tbsp (15 mL) unsalted butter, melted tsp (2 mL) finely grated lemon zest tsp (1 mL) ground nutmeg Sour Cream Garnish cup (175 mL) sour cream 2 tbsp (25 mL) light brown sugar, packed tsp (1 mL) pure vanilla extract Warm Brown Sugar Sauce cup (50 mL) unsalted butter cup (125 mL) light brown sugar, packed tsp (2 mL) pure vanilla extract tsp (2 mL) ground cinnamon 2 cups (500 mL) peeled and sliced McIntosh apples 1/3 cup (75 mL) raisins

Description

Think Beyond Potatoes And Cheddar Cheese. Many Eastern Europeans Fill Perogies With Fruits Such As Blueberries, Cherries Or Plums, So Why Not Apples? Served Warm In A Caramel-like Brown Sugar Sauce And With A Dollop Of Sweet Sour Cream On Top, This Desser

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