Wednesday, September 12, 2012

Apple Pie Dip

Apple Pie Dip served with Stacy's Cinnamon and Sugar Pita Chips is perfect for fall. Crisp fresh apples are cooked with cinnamon and nutmeg to create a bite of comfort food for all.

Perfect for an appetizer or a dessert, this Apple Pie Dip is always welcomed at football parties and group gatherings. When everyone else brings something spicy to the party, you can bring sweet! Delight everybody's taste buds with Apple Pie Dip!

Warm, room temperature, or cold, Apple Pie Dip is delicious AND can be made ahead of time. Bonus! Serve with Stacy's Cinnamon and Sugar Pita Chips. I recommend doubling the recipe if you are making Apple Pie Dip for more than four adults. Plus, it is great leftover, or reheated and used as ice cream topping!

I served this Apple Pie Dip recently when my friend Christy came over for a little get together. She has a food blog too! (The Girl Who Ate Everything). I love when she and her hubby come over because she and I are always testing out our latest food experiments on each other. Thus resulting in yummy things like this Apple Pie Dip, Ham and Cheese Sliders, and other great get together "friends" approved apps.




Apple Pie Dip
Serves 4 as appetizer
Double recipe for 8 adults and 1 full bag of Pita Chips

Ingredients
2 1/2 cups peeled, cored, and small diced sweeter apple. (I chose Fiji)
2 TB 100% lemon juice
3 TB brown sugar packed tightly
1/2 tsp cinnamon
1/8 teaspoon nutmeg
2 1/2 tsp corn starch
4 tsp water
1 1/2 TB butter
1/2 bag of Stacy's Cinnamon and Sugar Pita Chips (Whole bag for doubled recipe)

Directions
-Wash, peel, core, and dice small the 2 1/2 cups apple like you would an onion when dicing small. Toss in a good size bowl for mixing.
-Top with lemon juice. Toss.
-Throw in brown sugar, cinnamon, and nutmeg. Toss and stir until evenly coated and distributed throughout.
-Stir the cornstarch and water together in a small dish. Set aside.
-Put apples and all of it's goodness into a saute or frying pan.
-Cook on med, med/high heat, stirring frequently until it boils.
-Turn down to a simmer. Continue to stir until most of the liquid is out of the apples, and when tasting a bit of apple it is done to your liking. (I like mine cooked but still hard enough to keep there form...Still tough but not crunchy. You choose what you like.)
-When apples are done to your liking, stir the cornstarch water mixture one more time, and stir it in to the apple pie dip mixture.
-Stir for 30 seconds or until it thickens.
-Remove from heat and stir in the butter.
-Set on the warm but turned off burner and stir a bit so the butter melts, and thickens in.
-Scrape Apple Pie Dip into a cute serving bowl.
-Serve warm, room temp, or cold with Stacy's Cinnamon and Sugar Pita Chips

4 comments:

  1. Replies
    1. I have not tried to freeze it yet. There is never any left. Haha
      My guess is it would freeze alright. My best bet would be to prepare everything ahead of time up until the part where you start cooking it. Freeze. Thaw in fridge overnight, then continue with the rest of the process of the recipe where you cook and add cornstarch mixture. (All the time consuming steps are in prepping, and the quick part is the cooking.)
      Also it may freeze well fully prepared, then thawed overnight in fridge and reheated. The only thing I can imagine may go wrong is extra moisture from frozen apples when thawed. But this should be easily fixed by adding just a touch more of cornstarch/water mixture when heating.
      If you try freezing it, please let me know how it turns out!

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  2. Just made a batch of this yumminess! Thank you for sharing such a delicious recipe. I should have tripled this batch - my teenage boys and their friends devoured it in minutes! :) Next time I'll buy a big ole' bag of apples!

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    Replies
    1. Tammy, so glad you liked it! There is nothing like feeding a group of growing boys! You are right. A big ole' bag may serve well next time:)

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