H O N E S T T O G O O D N E S S • 124 (N F, L S) POTATO, CHEESE AND CHIVE PIEROGI FILLING (N F ) APPLE PIE PIEROGI FILLING M A K E S enough to fill 24 pierogies P R E P T I M E 20 minutes CO O K T I M E 15 minutes S P EC I A L EQ U I PM E N T N E E D E D potato masher M A K E S enough to fill 24 pierogies P R E P T I M E 10 minutes CO O K T I M E 5 minutes ½ lb (250 g) russet potatoes (about 2), peeled and cubed 2 Tbsp (30 mL) butter 1 cup (250 mL) grated old cheddar cheese Salt to taste Pepper to taste 2 Tbsp (30 mL) finely chopped chives 4 Golden Delicious or Granny Smith apples, peeled and cut into small cubes 1 Tbsp (15 mL) fresh lemon juice ¼ cup (60 mL) water, divided 2 tsp (10 mL) lemon zest 1-inch (2.5 cm) knob fresh ginger, grated (about 1 Tbsp/15 mL) ⅓ cup (80 mL) cane sugar or honey ½ tsp (2 mL) ground cinnamon ¼ tsp (1 mL) fresh grated nutmeg Pinch of salt 1 Tbsp (15 mL) cornstarch 1. Place potatoes in a medium-sized saucepot, adding enough cold salted water to cover by 1 inch (2.5 cm). Bring to simmer until potatoes are tender, about 10–15 minutes, then drain. 2. In a large bowl, mash hot potatoes with the butter, cheddar cheese, salt and pepper. 3. Fold in chives. Let mixture cool before filling piero- gies. Place in the fridge to expedite cooling process. 1. Place all ingredients, except cornstarch and 1 Tbsp (15 mL) water, into a saucepot over medium heat. Simmer until apples are tender crisp. Add a splash more water if necessary. 2. Mix cornstarch with 1 Tbsp (15 mL) water to create a slurry, then pour into the apple mixture while stir- ring and bring to a boil; mixture will thicken. Transfer filling to a bowl and let cool before filling pierogies. Place in the fridge to expedite the cooling process. 3. Leftover filling can be used anywhere you may want some apple-pie flavour, such as in yogurt or alongside pancakes or pork.