Printable | Taste of Home

Apple Dip With Crisps

CINNAMON-SUGAR CRISPS:
Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
APPLE DIP:
6 medium tart apples, peeled and coarsely chopped
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water

For cinnamon-sugar crisps, on a lightly floured surface, roll pastry

Printed from tasteofhome.com Jul 25, 2008

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Apple Dip With Crisps cont.

to 1/8-in. thickness. Combine sugar and cinnamon; sprinkle over
pastry. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters.
Place 1 in. apart on ungreased baking sheets. Bake at 425° for
4-6 minutes or until lightly browned. Remove to wire racks to cool.
Meanwhile, in a large skillet, saute apples, sugar and cinnamon in
butter until apples are tender. Combine flour and cold water until
smooth; stir into skillet. Bring to a boil; cook and stir for 2
minutes or until thickened. Spoon into a serving dish. Serve warm
with cinnamon-sugar crisps.

Yield: 3 cups dip (2 to 3 dozen crisps).