Ingredients

5 medium apples, peeled, cored, and chopped into ¼-inch cubes

1/3 cup packed brown sugar

2 tablespoons granulated sugar

2 teaspoons ground cinnamon

1 teaspoon fresh lemon juice

1 cup water

2 tablespoons cornstarch

8 flour tortillas (6-inch)

1/3 cup granulated sugar

1 ½ teaspoons ground cinnamon

Non-stick cooking spray

Instructions

Step 1: In a medium mixing bowl, stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice.

Step 2: Transfer the apple mixture to a saucepan or large skillet with 1 cup of water. Bring to a boil, then cover with a lid and reduce the heat to medium-low.

Step 3: Simmer until the apples are tender, about 10 minutes.

Step 4: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until smooth.

Step 5: Pour the cornstarch mixture back into the pan and stir well. Continue cooking until the dip thickens to your desired consistency.

Step 6: Remove the pan from heat and let the dip cool slightly. Serve warm or chilled.

Step 7: To make the chips, preheat the oven to 350°F (175°C).

Step 8: In a small bowl, whisk together the granulated sugar and cinnamon for the topping.

Step 9: Lightly spray or brush both sides of each tortilla with non-stick cooking spray or melted butter, then sprinkle evenly with the cinnamon sugar mixture on both sides.

Step 10: Cut each tortilla into 8 wedges and arrange them in a single layer on baking sheets, working in batches if necessary.

Step 11: Bake for 9 to 12 minutes, until the chips are golden brown and crisp.

Step 12: Allow the chips to cool on wire racks. Serve at room temperature alongside the apple dip.

Tips & Variations

Use tart apples like Granny Smith for a tangier dip or sweeter varieties like Fuji for a sweeter flavor.

For a richer chip, brush tortillas with melted butter instead of using cooking spray.

Serve with a dollop of vanilla yogurt or whipped cream for an extra creamy touch.

If you prefer a smoother dip, puree the apple mixture slightly before thickening with cornstarch.

Storage

Store any leftover apple pie dip in an airtight container in the refrigerator for up to 3 days. The cinnamon sugar tortilla chips are best enjoyed fresh but can be kept in an airtight container at room temperature for up to 2 days. Reheat the dip gently in the microwave or on the stove before serving.

FAQs

Can I make this dip ahead of time?

Yes, the dip can be made a day in advance and stored in the refrigerator. Rewarm gently before serving or enjoy it chilled.

How do I keep the tortilla chips crispy?

Make sure to cool the chips completely on a wire rack to prevent moisture buildup. Store them in an airtight container once cooled to maintain crispiness.