1. For the Filling, melt butter in small saucepan on medium heat. Add apple to pan and cover. Cook, stirring often, until apple begins to soften, about 4 minutes. Stir in remaining ingredients and continue to cook until apples are very soft. Remove from heat and let chill.
2. For the pierogi dough whisk flour, baking powder and salt in bowl of stand mixer. Add sour cream, egg and egg yolk. Using dough hook knead on medium-high speed for 8 minutes (dough should be elastic). Transfer to floured bowl, cover and chill.
3. Line rimmed baking sheet with parchment paper and sprinkle with flour. Roll dough on lightly floured counter into 18-inch circle, about 1/8-inch thick. Using a 3-inch cookie cutter cut 20 to 24 circles. Place 1 tablespoon of cooled apple filling in center of each cut circle and fold dough to make half-moon shape. Pinch edges firmly to seal. Transfer to prepared sheet.
4. Bring saucepan of water to boil on medium high heat. Add pierogis to water and cook until floating, 2 to 3 minutes. Use a slotted spoon to remove from water. Drain well.
5. To Serve, melt 2 tablespoons of the butter in large skillet on medium heat. Add about half of the pierogies, arranging in single layer in pan. Cook about 2 to 3 minutes per side until lightly browned and crispy. Repeat with remaining butter and pierogies. Serve warm with caramel sauce, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
