The weather is finally starting to cool in California (and by cool, I mean high 60s, low 70s), but that is good enough for me! I have a theory, starting September 1st is beanie season. I grew up in Vermont, so September is really when it starts to cool down. However, in California, we are still pushing 80-degree weather here, and people kind of look at you like a crazy person when you are wearing a beanie with shorts and a t-shirts. Now that we are in the middle of October, it should be completely acceptable to wear beanies, chunky sweaters and boots. I am totally ready for a change in wardrobe!
Now something that is completely acceptable in October- Apple Pie. I have a total obsession with Apple Pie filling. I put it on everything. So finally I decided that I wanted a recipe that was just for my filling. Instead of going through the trouble to make a pie, why not save yourself the time and fuss. You can whip together and apple pie filling in less than 20 minutes. You can serve your Apple Pie Dip with fresh pie chips.
Now I deep fried my pie crust and then rolled it in cinnamon sugar. But again, you can save yourself the hassle and bake them as well. These pie chips are also lightly coated in butter and cinnamon sugar. Serve this as an appetizer or as a dessert. Better yet, why share at all? Now I usually like to make my apple filling with maple syrup because I love the caramelized texture, plus it helps make the apples extra soft.
Ingredients
- 4 Large apples, sliced
- 1 Lemon, juiced
- 2 tsp Cinnamon
- 1/2 tsp Apple Pie Spice
- 2 tbsp Light brown sugar
- 2 tbsp All-purpose flour
- 2 tbsp Maple syrup
- 4 C Vegetable oil
- 1 half of a Refrigerated pie crust
- 1 tbsp Butter
- 2 tbsp Granulated sugar
- 1 tbsp Cinnamon
Instructions
- Peel and slice your apples into small pieces. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.
- Add all of your dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.
- Using a saucepan on medium high heat, cook the apples for about 10-15 minutes until they begin to brown and bubble. Remove from heat and allow to cool. Refrigerate if necessary.
- Heat oil in a medium sized saucepan until it reaches 365°. Proceed with caution as oil is very hot.
- Remove one of the two refrigerated pie crusts and slice into small squares, about 1-2” wide.
- Place a few pieces of pie crust in hot oil for 30 seconds and flip over. Cook for another 30 seconds until golden brown.
- Remove pie crusts from oil and place on a paper towel-lined plate to drip off excess oil. Allow to cool.
- Once all crust has been deep fried, lightly brush with melted butter.
- Place pie chips in a large Ziploc bag with cinnamon and sugar. Gently shake to coat.
- As an alternative to deep-frying, you can also cook the pie crust chips in the oven on 350° for 10-15 minutes until golden brown.
Julianne is the face of the Beyond Frosting blog. Her first passion is snowboarding and her second passion is baking. Food evokes emotion and she loves making people happy with food. Baking is her avenue for creativity. Julianne’s favorite desserts are cupcakes and cheesecakes.
Blog: Beyond Frosting
Twitter: @BeyondFrosting
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Great recipe thanks! I could eat those pie chips all day!
You have SUGAR & Brown sugar listed in preparation…is this a typo or is reg. sugar needed to and a typo in the ingredient list??? Thanks!
It is a typo. It is just brown sugar. So sorry about that. Thanks for pointing it out. Now fixed.