Apple Pie Dip with Cinnamon Pie Crust Chips

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Apple Pie Dip:

* 4 Large apples, sliced
* 1 Lemon, juiced
* 2 tsp Cinnamon
* 1/2 tsp Apple Pie Spice
* 2 tbsp Light brown sugar
* 2 tbsp All-purpose flour
* 2 tbsp Maple syrup

For the Pie Chips:

* 4 C Vegetable oil
* 1 half of a Refrigerated pie crust
* 1 tbsp Butter
* 2 tbsp Granulated sugar
* 1 tbsp Cinnamon


Prepare the pie filling first.

Peel and slice your apples into small pieces. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.

Add all of your dry ingredients: flour, sugar, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.

Using a saucepan on medium high heat, cook the apples for about 10-15 minutes until they begin to brown and bubble. Remove from heat and allow to cool. Refrigerate if necessary.

To prepare the pie chips:

Heat oil in a medium sized saucepan until it reaches 365°. Proceed with caution as oil is very hot.

Remove one of the two refrigerated pie crusts and slice into small squares, about 1-2” wide.

Place a few pieces of pie crust in hot oil for 30 seconds and flip over. Cook for another 30 seconds until golden brown.

Remove pie crusts from oil and place on a paper towel-lined plate to drip off excess oil. Allow to cool.

Once all crust has been deep fried, lightly brush with melted butter.

Place pie chips in a large Ziploc bag with cinnamon and sugar. Gently shake to coat.

As an alternative to deep-frying, you can also cook the pie crust chips in the oven on 350° for 10-15 minutes until golden brown.

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