September’s submission for The Canadian Food Project is “My Cherished Canadian Recipe”. As soon as I saw this month’s topic I knew which recipe I was going to discuss as it is one that is near and dear to my heart.
The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. Itโs a compilation of Canadian Food Bloggers who are committed to sharing their time, unique Canadian food experiences, and recipes.
My happy childhood memories are far and few between. So any memory that I can tie to food is a good memory for me. Making Plum Pierogies with my mother is one of those memories I cherish.
Pierogies can be made any time of the year. Being of Ukrainian, German and Romanian decent, pierogies were a staple in our household. I grew up in Northern British Columbia, and fondly remember August/September was when the prune plums on our trees were ripe, juicy and just waiting to be picked. This is when canning started and the plum pierogi making would begin. For as long as I can remember Fall has always been my favourite time of the year.
Back in the day the only frozen pierogies you could find were the ones family and friends had made and were storing in the freezer. Pierogi makers were fairly new on the market and when purchased and tested, never stood up the the old fashioned method of hand making each pierogi. A lot of love went into making those plum pierogies. Love and family time together. These precious moments come far and few between in today’s world which is full of technology, gadgets and convenience foods. But these together times are what I strive for with my kids, to repeat the past and spend time together, in the kitchen.
I first posted my Plum Pierogi recipe in September 2012. Today I’m sharing it again as my most cherished recipe. The photos show the pierogi making process. For recipe click on Plum Pierogi link above.






I never would have thought to pair plum and pierogies together, but holy does this ever look and sound delicious! How creative!
Thank you! I’m not sure where my mom got the idea from to make plum pierogies from, but they have been my favourite thing for over 40 years!
These remind me of the blueberry perogies I sometimes get at Heritage Bakery here in Calgary. Yum!
I’ve tried blueberry pierogies also..fruit in pierogies are so delicious! Thanks for stopping by ๐
I really appreciated seeing the step by step photos for the recipe. I have not had great dining experiences with fruit pyrogies, so was charmed by your choice this month. I have, however, never tried the plum pyrogies and I am sure they would be really delicious and the answer to the ultimate fruit pyrogie. The raspberries look so pretty, too!
SO happy you are participating with us in The Canadian Food Experience Project – now I have yet another recipe that I MUST make.
:)V
Thank you Valerie, I am so happy to be part of this Project ๐
I have made many pierogies over the years but never plum ones. I really much change that, they look fantastic!
Thank you so much Redawna, I’m so happy you stopped by ๐
My Grandma s classic Canadian prairie flapper pie recipe was the first recipe that came to mind for the latest installment of the Canadian Food Experience Project.
It’s too bad the project is long over. It was a fun project to be a part of!
Can you make the plum ones with frozen plums?
We’ve never used frozen plums before. Fresh plums get juicy inside the perogy when cooked and I’m wondering if there would be a little extra moisture from frozen plums. You know what I’d definitely give it a go and try it!