Apple dip with crisps

With the tempting taste of a home-baked pie, this finger food pairs warm spiced apples with cute cutout shapes from a prepared crust.

From Reader's Digest Cookbooks

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Quantity: 24 MAKES Servings
Prep Time: 25 min

Ingredients

CINNAMON-SUGAR CRISPS:
Pastry for double-crust pie (9 inches)
2 T sugar
1⁄2 t ground cinnamon
APPLE DIP:
6 medium tart apples, peeled and coarsely chopped
3⁄4 c sugar
1 t ground cinnamon
1⁄4 c butter
1⁄4 c all-purpose flour
1 c cold water

Preparation

1. For cinnamon-sugar crisps, on a lightly floured surface, roll pastry to 1/8-in. thickness. Combine sugar and cinnamon; sprinkle over pastry. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 220° for 4-6 minutes or until lightly browned. Remove to wire racks to cool.

2. Meanwhile, in a large skillet, saute apples, sugar and cinnamon in butter until apples are tender. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into a serving dish. Serve warm with cinnamon-sugar crisps. Yield: 3 cups dip (2 to 3 dozen crisps).

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