Apple Pie Dip with Cinnamon Sugar Pie Crust Chips

Serves: 6-8

This soup is so warm and comforting it’s like getting a big hug from every bowl!

Ingredients

Apple Pie Dip

• 1⁄3 cup brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1 tsp. lemon juice
• 1 cup water
• 3 tbsp. corn starch
• 2 tart apples, peeled, cored, and chopped into cubes (Granny Smith preferred)
• 2 sweet apples, peeled, cored, and chopped into cubes (Honeycrisp preferred)

Cinnamon Sugar Chips

• 1 Laura Lynn refrigerated pie crust
• ½ cup granulated sugar
• 2 tsp. ground cinnamon
• 1 egg
• 1 tsp. water

Directions

Chip Directions

1. Preheat oven to 350ºF.
2. Unroll pie crust on a floured surface. Use a leaf shaped cookie cutter to make leaf shaped dough.
3. Whisk the egg and the water together to make an egg wash. Baste over the leaf dough. Sprinkle the leaves with cinnamon and sugar.
4. Bake for 15 minutes, or until crisp and light golden brown. Remove from the oven and cool.

Dip Directions

1. In a medium saucepan, combine the brown sugar, granulated sugar, and ground cinnamon. Add the vanilla extract, lemon juice, and water. Stir in the cubed apples.
2. Heat the apple mixture over medium heat until it comes to a boil. Reduce the heat to low and simmer until the apples are tender, about 10 minutes.
3. Remove about ½ cup of the cooking liquid from the pan and pour into a small bowl. Add the cornstarch and mix well. Pour the mixture back into the saucepan. Cook on low, stirring constantly, until thickened. Pour the apple dip into a serving bowl to cool.
4. Serve the apple dip with the pie crust chips. Enjoy!