Instructions: Put the dry ingredients and butter into a processor and pulse 3 or 4 times.

Mix the egg & the sour cream and add to the bowl, letting the machine run until the dough forms a ball around the blade. Remove and knead the dough on a floured board until smooth, then chill for about an hour. FILLING 2 Granny Smith apples, peeled, cored and cut into 8 pieces each. 1/4 cup brown sugar, 1 tsp cinnamon and a dash of nutmeg. You could also add some chopped walnuts to the apple mixture at this time-raisins also go well.

DIRECTIONS When the dough is cold, roll out to 1/4" thickness, a bit )

thinner if you can. Cut into 3" rounds. Place one piece of apple and some of the other filling ingredients onto the center of the dough, brush the outer edge of the dough with some water, fold the dough over the filling and, using the very tip of the tines of a fork, press down along the edge of the dough to seal the edges together. If you want a shiny finish on the pierogies, give them an egg wash, made with 1 well beaten egg and a Tblsp milk. Put the finished pierogies on a parchment lined cookie sheet and bake in a preheated 400 oven for 20 minutes, or until the pastry is golden brown. Remove from tray and serve. ))) These are very good served with very lightly whipped cream or even a Creme Anglaise.

When giving her this recipe, tell her to put a dot of butter and a couple grains tapioca (just like making apple pie) so the collected juices in the apple will thicken rather than leak out of hte pierogie!!! TTYS.......Susan

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