Yes We Can Eat Pierogies In Summer: Peach Crumble Pierogies Recipe

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There’s no better warming winter treat than a Polish pierogi stuffed full of potato and cheese, then topped with gobs of sour cream. BUT pierogies don’t have to be only a cold-weather treat. Casey Barber’s new book Pierogi Love puts a whole bunch of new-school spins on this old-world treat. One of our favorite versions makes great use of summer’s bounty. Here’s more from Casey Barber… 

IT’S MY SUMMER BREAKFAST RITUAL: standing over the sink, devouring a fresh peach, no plate necessary. In the height of peach season I can plow through two pounds a week this way without even thinking of saving a few for a cobbler or pie. But because all things must end, I’ve stashed a few dozen of these in my freezer to remind me of warm-weather days. The crumble topping freezes
incredibly well, too—spread it on a baking sheet as you would pierogies and transfer to a bag once it’s hard.

Peach Crumble Pierogies

Makes approximately 24


1/2 pound fresh peaches (about 2 medium to large)

2 tablespoons packed light brown sugar

1/2 teaspoon vanilla bean paste

1/4 teaspoon ground allspice

1 tablespoon cornstarch

1 tablespoon water

1 batch Oat Dough (see below)


2 large eggs

1/2 cup sour cream or plain Greek yogurt (full-fat, reduced-fat, or nonfat)

3 tablespoons unsalted butter, melted and slightly cooled

1 tablespoon sugar

1/4 teaspoon kosher salt

1 cup unbleached all-purpose flour

1 1/4 cups oat flour (Arrowhead Mills or Bob’s Red Mill)

1 tablespoon water



1/2 cup packed light brown sugar

1/2 cup unbleached all-purpose flour

1/4 cup chopped pecans

1/4 cup quick rolled oats (nut-allergic folks, omit pecans and use 1/2 cup oats)

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, cut into 1/2-inch cubes, room temperature


Whisk 1 egg, sour cream or yogurt, butter, sugar and salt in a bowl.

Add flour to a large bowl. Gently stir wet ingredients into flour. The dough will initially be very dry and shaggy, seeming as if it will
never come together, but have no fear: Keep stirring, and it will pull itself into shape.

Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
Tip dough and any remaining shaggy flakes out onto a clean work surface or Roul’Pat. Knead until smooth, about 1 minute. Cover
dough with the bowl and let rest 15 minutes.

Whisk remaining egg and water in a small bowl for egg wash.


Fill a small deep saucepan with water and bring to a boil.

Fill a large bowl with ice water.

Using a paring knife, slice an x in top and bottom of each peach. Submerge peach in boiling water until skin loosens, 30 to 45 seconds.

Transfer peach from water to ice bath. Repeat with remaining peaches. Remove skins, then coarsely chop peaches.

Discard water from saucepan and stir peaches, sugar, vanilla bean paste, and allspice in pan. Cook over medium-low heat, stirring
frequently, until thickened into a sticky jam, 10 to 15 minutes.

Whisk cornstarch and water in a bowl. Whisk into peaches and cook 1 minute. Transfer to a bowl and refrigerate at least 1 hour.


Line a rimmed baking sheet with waxed paper or parchment paper.

Divide rested dough into 4 equal pieces with a bench scraper or knife. Set aside 3 dough pieces and cover with the mixing bowl. Roll remaining dough as thinly as possible into a rough 8- x 12-inch rectangle.

Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn’t quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won’t be as tender the second time around.

Spoon 1 teaspoon filling into the center of dough rounds.

Using your finger, swipe a very scant amount of egg wash—just a light touch—around the dough edge.

Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this “the blanket”—or gently cup the pierogi in your hand in a U shape—I call this “the taco.” Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one “corner” of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.

Transfer to the baking sheet and repeat with remaining dough rounds and filling. Freeze on the baking sheet, refrigerate up to 3 hours, or cook immediately.


Place 1 teaspoon filling on each dough round; brush with egg wash, fold, pinch, and seal as directed.

Heat 1 tablespoon canola or vegetable oil, or melt 1 tablespoon butter in a skillet over medium heat.

Add as may pierogies as will fit in a single layer without crowding.

Cook until pierogies are brown and crispy, about 2 minutes per side.

Repeat with additional oil or butter and pierogies.


Preheat oven to 375 degrees.

Line a rimmed baking sheet with foil or parchment paper.

Whisk brown sugar, flour, pecans, oats, allspice, nutmeg, and salt in a bowl. Add butter and blend in with fingers until mixture is moist and crumbly.
Spread in an even layer on baking sheet. Bake until crisp and golden brown, about 15 minutes. Cool to room temperature.

Generously sprinkle the crumble topping over pierogies and serve.

DO AHEAD: Filling can be made up to 2 days ahead and topping can be made up to 1 week ahead. Cover and refrigerate separately
or freeze topping for up to 6 months.

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