This sweet and delicious Apple Pie Dip with homemade cinnamon sugar chips tastes just like apple pie…in dip-able form!
Apple Pie Salsa with Cinnamon Sugar Tortilla Chips
Apple pie in dip-able form!
My husband’s favorite dessert is apple pie. And I do have to agree that there’s just something about a fresh-baked apple pie that makes you feel all warm and fuzzy inside! Apple pie smells so fantastic when it’s baking and every bite just tastes like fall.
This apple pie salsa has all the flavors of the classic fall dessert, but instead of eating with a fork, this apple pie is for dipping!
Sweet apples are simmered with brown sugar and cinnamon to create a scoopable version of a classic pie recipe! Served with homemade cinnamon sugar chips that are like the “crust,” this sweet salsa-like dip is the perfect snack, appetizer, or dessert whenever you’re craving apple pie! And it’s way easier to make than a whole pie!
Ingredients
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For the Apple Salsa:
- 5 medium apples, peeled, cored, and chopped into ¼-inch cubes
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
For the Cinnamon Sugar Tortilla Chips:
- 8 6-inch flour tortillas
- 1/3 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Non-stick cooking spray
Helpful Kitchen Tools
- Large Skillet
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Rack
Instructions
Below are directions to make the apple pie salsa, as well as homemade cinnamon tortilla chips for dipping.
To Make The Apple Pie Dip:
- In a medium mixing bowl, stir together the diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice.
- Pour the apple mixture and 1 cup of water into a large skillet or saucepan. Bring to a boil, then cover with a lid and and reduce the heat to medium-low.
- Simmer until the apples are nice and tender, or about 10 minutes.
- Remove a half cup of the cooking liquid from the pan and whisk in the cornstarch. Pour the cornstarch slurry back into the apple salsa and stir well. Continue cooking over medium-low heat, until thickened. When you have the consistency you want, remove from heat and serve warm or chilled.
To Make The Cinnamon Sugar Tortilla Chips
- Preheat oven to 350°F.
- In a small bowl, whisk together the granulated sugar and cinnamon.
- Spray both sides of the tortillas with non-stick cooking spray, then sprinkle both sides with the cinnamon sugar mixture.
- Cut each tortilla into 8 wedges and place in a single layer on a baking sheet.
- Bake for 9-12 minutes, until chips are golden brown and crisp. Cool the chips on wire cooling racks and serve at room temperature.
Prep Tips
- Cooking Times: The type of apples used may affect the cooking time of your apple salsa. Firmer apples usually take longer to cook, while softer apples may cook very quickly. Keep an eye on your apples as they simmer…you don’t want to accidentally make applesauce!
- Sweetness: If using a sour apple (such as Granny Smith apples) you may want to add more sugar. Taste and adjust to your preferences.
- Serve With: In addition to the cinnamon chips recipe provided here, apple pie dip also tastes amazing when paired with graham crackers, vanilla wafers, fresh apple slices, pretzels, or cookies.
- Variations: This apple salsa also makes a fantastic ice cream topping! Serve warm over a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent fall treat that tastes like a caramel apple!
- Storage: Keep leftovers in an airtight container for 2-3 days. I recommend reheating in a skillet, slowly, until warmed throughout. You can also serve chilled.
More Apple Recipes
- Apple Pie Cupcakes
- Instant Pot Apple Dumplings
- Apple Pie Donuts
- Apple Fritter Bread
- Quinoa Apple Cake (Gluten Free)
- Instant Pot Apple Cake
Apple Pie Dip Recipe (Printable Recipe Card)
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Apple Pie Dip with Cinnamon Sugar Tortilla Chips
Equipment
- Large Skillet or Saucepan
Ingredients
For the Dip:
- 5 medium apples peeled, cored, and chopped into ¼-inch cubes
- 1/3 cup brown sugar packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
For the Chips:
- 8 flour tortillas 6-inch
- 1/3 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Non-stick cooking spray
Instructions
For the Dip:
- Stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice in a medium mixing bowl.
- Add the apple mixture to a saucepan or large skillet with 1 cup water. Bring to a boil, then cover the pan with a lid and reduce the heat to medium-low.
- Simmer until the apples are tender, or about 10 minutes.
- Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch.
- Pour the cornstarch slurry back into the pan of apples and stir well. Continue cooking until dip is thickened.
- Remove the pan from the heat when you have the consistency you like. Serve warm or chilled.
To Make the Chips:
- Preheat oven to 350°F.
- In a small bowl, whisk together the granulated sugar and cinnamon.
- Spray both sides of each tortilla with non-stick cooking spray, then sprinkle both sides with the cinnamon sugar mixture.
- Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake in 2 batches if needed.
- Bake for 9-12 minutes, until chips are golden brown and crisp.
- Cool the chips on wire cooling racks and serve at room temperature.
Notes
Nutrition
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Tracy says
Do you think you could water bath can this to have on hand?
Stacey aka the Soccer Mom says
Hi Tracy, this recipe was not designed for canning, so I cannot confirm whether it is acidic enough to can safely.