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Apple Dip With Crisps
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |