Apple Pie Dip – the same delicious flavors of apple pie in easy to make dip form. Serve with crisp cinnamon sugar chips and no one can resist!
One pin down 1,000 to go. I love when I finally get around to trying that pin I’ve been wanting to make. I found this over at The Pea Kitchen a few months ago and have thought about making it many times since. I figured Thanksgiving season would be the perfect time. It’s pie season!
This dip is quick and easy and it tastes just like a delicious apple pie filling. So you get all the flavors of apple pie without the wait and without all that tedious prep work. I think this recipe has also inspired me to sprinkle my apple pie crust with cinnamon and sugar this year, yum!
There are many different ways you could serve this and I’ve listed in the recipe a few ideas. I left them out of the picture just so you could get a good glimpse of the actual apple pie dip, but If you were to serve it with the ice cream or whipped cream it would be even more like the real thing, and the caramel sauce would just take it over the top.
Also, the cinnamon sugar chips are such a simple and delicious Mexican dessert that can be used for other desserts or they are delicious all on their own. Many Mexican restaurants serve them drizzled with chocolate sauce, caramel sauce and sweetened whipped cream for a simple dessert that is sure to satisfy. Enjoy!
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Apple Pie Dip
- 3 cups peeled and diced Granny Smith apples (about 3 medium apples)*
- 2 tsp lemon juice
- 1/4 cup + 2 Tbsp packed light-brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 Tbsp butter , diced
- 1 1/2 tsp cornstarch
- 2 1/2 tbsp water
- Fried cinnamon sugar flour tortilla chips for serving , recipe follows
- Vanilla ice cream , sweetened whipped cream or caramel sauce, optional
- Apple Pie Dip
Cinnamon Sugar Tortilla Chips
- 6 flour tortillas , sliced into wedges using a pizza wheel (I did half flour half whole wheat)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Vegetable oil , for frying
- Heat diced apples, lemon juice, light-brown sugar, cinnamon and nutmeg in a medium saucepan over medium high heat. Bring mixture to a boil, stirring frequently, then reduce heat slightly and allow to cook until apples are tender. Then add butter and stir until melted.
- In a small bowl whisk together cornstarch and water until well combine, then while stirring, pour cornstarch mixture over apple mixture and stir until thickened (it should thickena quickly).
- Serve warm covered with optional sweetened whipped cream. ice cream or caramel sauce along with cinnamon sugar tortilla chips for dipping (alternately you can layer the chips followed by ice cream and finish with apple pie mixture rather than dipping).
Cinnamon Sugar Tortilla Chips
- In a small bowl, whisk together sugar and cinnamon, set aside. Line a baking sheet or several plates with paper towels, set aside.
- Fill a large saucepan or cast iron skillet with about an inch of oil and heat over stove-top set at medium to medium-high heat until oil reaches 350 degrees on a deep-frying thermometer.
- Drop tortilla wedges, about 8 at a time (they should fit in a single layer) in hot oil and cook until bottoms are golden then using metal tongs, flip and cook opposite side and cook until golden. Transfer fried chips to paper towel lined baking sheet then immediately and generously sprinkle with cinnamon sugar mixture (or the sugar won't stick). Best served day prepared.
- *I'd recommend dicing them into very small pieces about 1/4 - 1/2-inch since this is for dipping, it will also help them soften faster.
- Recipe Source: apple pie dip adapted slightly from The Pea Kitchen