In bowl, mix flour, sugar and butter with hands until crumbs are formed. Set aside. Wash, peel and core apples. Slice apples and cover the bottom of a rectangular glass baking dish. Make sure that the apples are distributed evenly. Sprinkle apples heavily with cinnamon. Pour enough water over apples and cinnamon so that about 1/4" of water is at the bottom of the dish. Sprinkle crumbs evenly over apples. Bake at 350 degrees until crumbs are golden brown (approx. 1 hour). Let cool before serving. Do not refrigerate. Serve with your favorite ice cream.

 Using a fork, stir from center of above mixture, then finish with your hands.  Add more flour or water as needed to achieve a velvety-type of dough. Lightly knead the dough with quarter turns (8-10 turns).  Put dough in bowl, cover, and put in warm place. Let rise for at least ½ hour.

 Punch down dough.  Roll out only small amount of dough at a time. Using 3 1/4” cutter, cut circles from dough.  Use plenty of flour on counter before putting down the filled pierogi. Cover with paper or cloth if starting to dry.

 TO BOIL:

 Fill large pot with water, add 1 tblsp salt and a 2-3 tblsp oil.  Bring to a rolling boil.  Place a few pierogis in water.  Stir from bottom, bring back to boil. Reduce to a slow boil. Boil for 4 minutes at most, turning them over into the water a few times. Drain into colander. Brush on melted margarine.

 CHEESE FILLING:

 1 pound carton dry curd cottage cheese. Squeeze water out by twisting in a piece of clean cloth. Place in bowl and add 1 tbs. Salt; 1 beaten egg. Mix well. Press down firmly and refrigerate. Enough for approx. 3-4 dzn.  Serve with sour cream. Top with sautéed onions and margarine.

 ONIONS:

 Coarsely chop 3-4 onions; fry in stick of margarine until gold brown color. Add more margarine (1/2 stick) when ready to use.

SAUERKRAUT FILLING:

1 pounds of sauerkraut, 1 med. Onion, chopped. Squeeze sauerkraut until quite dry. Slice fine. Heat 2-3 tbs. oil, bacon drippings, or chicken fat. Sauté’ kraut and onions, add a little water; cover and continue cooking, stirring often for 5-10 minutes. Add some pepper. Mixture should be dry. Chill. Makes approx. 3-4 dozen. Top with sautéed onions and margarine.