Tuesday, September 8, 2009

Patchwork-Apple Dip with Crisps (Carol)

Apple Dip with Crisps-Patchwork

Pastry for double-crust pie (9inches)
2 Tablespoons plus 3/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon, divided
6 medium tart apples, peeled and coarsely chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water

For crisps, on a lightly floured surface, roll pastry to 1/8 inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over pastry. Cut with cookie cutters. Place 1 inch apart on ungreased baking sheet. Bake at 425 degrees for 4-6 minutes or until lightly browned. Remove to wire racks to cool.

Meanwhile, in a large skillet, saute apples and remaining butter until apples are tender. Combine flour and cold water until smooth and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into serving dish. Serve warm with crisps.

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