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Apple Pie Salsa with Cinnamon Sugar Chips Is Easy as Pie (Actually, Easier!)

Salsa is one of my favorite things to make for a get together - it's just too easy to throw together in a hurry with little muss or fuss. This Apple Pie Salsa with Cinnamon Sugar Chips recipe is just as easy, but brings in the comforting flavors of fall. There's a lot of chopping that goes into this recipe, so I would make sure you have a set of good sharp knives that can cut through the apples with ease. We used Zwilling's 8" Chef's Knife from their Four Star line and it worked perfectly!

Once I figured out how to make cinnamon sugar chips, I was hooked! I make these all the time now, and this apple pie salsa is just perfect to dip in to. Don't forget to top it all off with a dollop of whipped cream for a creaminess that will compliment the cinnamon taste throughout - it's heavenly!

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Ingredients:

For the salsa

  • 4 medium Granny Smith apples, diced
  • 2 teaspoons lemon juice
  • 1 cup light brown sugar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla
  • 1/2 cup whipped cream (optional)

For the cinnamon sugar chips

  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 5 flour tortillas
  • 2 tablespoons melted butter

Directions:

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To make the salsa, begin by chopping up apples into a small dice.

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In large sauté pan, combine apples, lemon juice, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat for 20 minutes, stirring occasionally.

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Stir in cornstarch. Cook for two minutes, stirring occasionally. Remove from heat. Stir in vanilla.

To make the cinnamon sugar chips, preheat oven to 350 degrees.

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In small bowl, combine sugar and cinnamon.

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Brush both sides of each tortilla with melted butter. Rub cinnamon-sugar mixture onto both sides of each tortilla.

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Cut tortillas into wedges. Place on ungreased baking sheet. Bake for 14-16 minutes until brown and crisp. Cool on wire rack.

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Serve warm. Top with whipped cream just before serving.


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