Last autumn, my husband and I decided to take a weekend drive through the countryside. The leaves had just started to change, and the farm stands along the winding roads were overflowing with baskets of crisp apples.
We stopped at one little stand run by a sweet older couple, and I couldn’t resist filling a bag with more apples than I knew what to do with. When we got home, I stood in my kitchen surrounded by those beautiful apples, thinking about how to use them in a way that felt both comforting and fun.
That’s when this Apple Pie Dip came to mind. It’s not quite pie, but it delivers all the cozy flavors you’d expect, without the fuss of making dough from scratch. Paired with crisp cinnamon sugar tortilla chips, it’s like taking your favorite fairground treat and making it easy enough to share on a weeknight. My grandchildren especially love dipping the warm, spiced apples into the crunchy chips—it feels like dessert and snack time rolled into one.
Each spoonful tastes like the smell of cinnamon filling the house on a cool evening. Whether I serve it for a family game night or pack it in jars for neighbors, it never fails to make people smile.
Short Description
A warm and cozy apple pie dip, thickened with brown sugar and cinnamon, served with crisp homemade cinnamon sugar tortilla chips—a fun twist on a classic dessert.
Key Ingredients
For the Dip
- 5 medium apples, peeled, cored, and chopped into ¼-inch cubes
- ⅓ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
For the Chips
- 8 flour tortillas (6-inch)
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Non-stick cooking spray
Tools Needed
- Medium mixing bowl
- Saucepan or large skillet with lid
- Whisk
- Baking sheet
- Small bowl for cinnamon sugar
- Wire cooling rack
- Sharp knife and cutting board
Cooking Instructions
Step 1: Mix the Apples
In a medium mixing bowl, stir together diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice.
Step 2: Cook the Apples
Add apple mixture to a saucepan with 1 cup water. Bring to a boil, then cover and simmer on medium-low for about 10 minutes, until apples are tender.
Step 3: Thicken the Dip
Remove ½ cup cooking liquid. Whisk cornstarch into it until smooth. Stir slurry back into apples and cook until dip is thickened. Remove from heat and serve warm or chilled.
Step 4: Prepare the Tortillas
Preheat oven to 350°F. In a small bowl, mix sugar and cinnamon. Spray both sides of tortillas with non-stick spray, then sprinkle both sides with cinnamon sugar.
Step 5: Cut and Bake
Cut tortillas into 8 wedges each. Arrange in a single layer on baking sheets (bake in 2 batches if needed). Bake 9–12 minutes until golden and crisp. Cool on wire racks.
Troubleshooting tip: If the dip seems too thick, stir in a splash of water. If the chips soften after baking, pop them back in the oven for 2 minutes to crisp up again.
Why You’ll Love This Recipe
Sweet and Cozy: Tastes just like apple pie without the work of a crust.
Family-Friendly: Perfect for little hands to dip and enjoy.
Versatile: Serve warm in the fall or chilled on a hot day.
Make-Ahead Friendly: The dip can be made in advance and stored.
Lighter Treat: Tortilla chips use minimal oil, making them lighter than fried options.
Mistakes to Avoid & Solutions
Overcooking the apples: They’ll turn mushy. Cook just until fork-tender.
Skipping the slurry: Without cornstarch, the dip won’t thicken properly. Always whisk cornstarch with liquid first.
Crowding the baking sheet: Tortilla chips won’t crisp evenly. Bake in batches if necessary.
Using cold tortillas: Room-temperature tortillas coat more evenly with cinnamon sugar.
Not cooling the chips properly: Place them on a wire rack to prevent sogginess.
Serving and Pairing Suggestions
Serve in a big bowl at the center of the table for a family-style snack.
Pair with vanilla ice cream or whipped cream for an indulgent dessert.
Pack the dip in jars and chips in bags for a picnic or road trip.
Add to a holiday dessert buffet alongside cookies and brownies.
Serve with coffee, apple cider, or chai tea for a cozy pairing.
Storage and Reheating Tips
Store dip in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in 30-second intervals or on the stovetop until warm.
Tortilla chips can be stored at room temperature in an airtight container for up to 5 days.
If chips lose crispness, re-bake at 350°F for 2–3 minutes.
FAQs
1. Can I use a different type of apple?
Yes, Granny Smiths add tartness, while Honeycrisp brings sweetness. Mixing varieties gives the best flavor.
2. Can I make this dip ahead of time?
Absolutely, prepare the dip up to 2 days in advance and store it in the fridge. Reheat before serving.
3. Can I fry the tortilla chips instead of baking?
Yes, you can shallow fry in hot oil until crisp, but baking makes them lighter and less greasy.
4. Can I freeze the apple dip?
It’s best fresh, but you can freeze it for up to 2 months. Thaw in the fridge and reheat gently.
5. What other fruits can I use?
Pears or peaches work beautifully with the same method—just adjust sugar to taste.
Tips & Tricks
For a glossy dip, stir in 1 teaspoon of butter at the end.
Add a pinch of nutmeg for a deeper spice flavor.
Use a pizza cutter to slice tortillas quickly and evenly.
Warm the chips slightly before serving for extra appeal.
Double the cinnamon sugar mix, it’s handy for French toast too.
Recipe Variations
Caramel Apple Dip: Drizzle warm caramel sauce over the finished dip before serving.
Spiced Pear Dip: Swap apples for pears, reduce sugar slightly, and add ground ginger.
Pumpkin Pie Dip: Use canned pumpkin, sugar, and pumpkin spice instead of apples, thicken the same way.
Savory Twist: Skip the sugar, add cheddar cheese to the dip, and season the chips with smoked paprika instead of cinnamon sugar.
Gluten-Free Version: Use gluten-free tortillas or serve with gluten-free graham crackers.
Final Thoughts
This Apple Pie Dip has become one of my favorite little traditions after apple-picking trips or when I simply have a basket too many on the counter. It brings together familiar flavors in such a playful way. The warmth of the apples, the crunch of the chips, and the cinnamon filling the kitchen always put me in a good mood.
It’s a recipe that works for any season, whether you’re cozying up by the fireplace or setting out treats for a summer gathering. And because it’s so easy to prepare, I find myself making it even on weeknights when my sweet tooth is calling. My grandchildren ask for it by name, and that alone makes it worth repeating. Food has a way of weaving into our family stories, and this dip has earned its place at our table. I hope it brings just as much joy to your kitchen as it has to mine.
Apple Pie Dip With Cinnamon Sugar Tortilla Chips
Ingredients
For the Dip
- 5 medium apples peeled, cored, and chopped into ¼-inch cubes
- ⅓ cup brown sugar packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
For the Chips
- 8 flour tortillas 6-inch
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Non-stick cooking spray
Instructions
- Mix diced apples with brown sugar, granulated sugar, cinnamon, and lemon juice in a medium bowl.
- Transfer the mixture to a saucepan with 1 cup of water. Bring to a boil, cover, and simmer on medium-low for 10 minutes until the apples are tender.
- Remove ½ cup of the cooking liquid and whisk in cornstarch until smooth. Stir back into the apples and cook until thickened. Remove from heat and serve warm or chilled.
- Preheat oven to 350°F. Mix cinnamon and sugar in a small bowl. Spray tortillas with non-stick spray on both sides, then sprinkle with cinnamon sugar.
- Cut tortillas into wedges and arrange in a single layer on baking sheets. Bake 9–12 minutes until golden and crisp, then cool on wire racks.
