What started as an irresistible pun, a pie-rogi pie, became a winning comfort food pie that tastes like a cross between loaded baked potatoes and macaroni and cheese. Each bite of pierogi pie yields a touch of pierogi dough with potato and cheddar filling, bacon, sour cream, caramelized onions, and melted cheddar cheese – all the good stuff!
The pierogi pie comes together quickly. Have a look:
If you want to be ambitious, you can make homemade pierogies to use for the pie (they will be tastier than the store-bought ones). But, if you are in a hurry, store-bought pierogies will suffice.
I suggest potato and cheddar pierogies, but you can experiment and select your favorite flavors. (View on Amazon)
The pierogies on the edge of the pie get slightly brown and crispy and the rest of the pierogies remain moist due to their blanket of toppings.
Pierogi pie makes a great side dish, however it can also be dinner on a night when you are craving the ultimate comfort food!
Pierogi Pie Recipe
The recipe for the caramelized onions used in this pie comes from the book Pierogi Love. They take longer to make than other grilled onions that I have made (about two hours!), but they are incredibly flavorful. (View on Amazon)
I made my pierogi pie as a mini 5″ pie. One pie is good for two people for a lunch or a side dish. Double or triple the recipe to make more pies or larger pies. (View on Amazon)
Pierogi Pie
Ingredients
Caramelized Onion Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion halved lengthwise and thinly sliced into strips
- 1/4 cup chicken broth
Pierogi Pie Ingredients
- about 14 potato and cheddar pierogies boiled and cooled to room temperature
- 1 large egg white
- 1/4 cup sour cream
- 1/3 cup grilled onions from above
- 1/4 cup cooked bacon crumbles
- 1/3 cup shredded cheddar cheese
Instructions
Caramelized Onion Instructions
- Melt butter in a medium-sized skillet over low heat.
- Stir in onion and cook until starting to soften, about 10 minutes.
- Add the broth and bring to a simmer.
- Cook, stirring occasionally, until onions are very soft and deeply browned, about 1 1/2 to 2 hours. (If onions start to burn before they are fully caramelized, add 1 to 2 tablespoons additional broth as needed.)
Pierogi Pie Instructions
- Preheat oven to 350 F.
- Toss pierogies in egg white, coating all sides of each pierogi.
- Line the bottom and sides of a greased 5" pie pan with coated pierogies.
- Top with sour cream, onions. bacon. and cheese.
- Bake for 30 minutes or until cheese is melted and the edges of the outermost pierogies are slightly browned.
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