These Apple Pie Chips are sweet, crispy and nicely caramelized at the edges. They make for a great snack or the perfect dessert, taste just like the widely loved Apple Pie and are best enjoyed by being dipped into Vanilla ice cream.
These Apple Pie Chips are another one of my late-night-just-about-to-sleep mega ideas. Remember the brain-wave that was the Cucumber Soup?
We were hosting a dinner party the other day for Denver’s cousins and they are soooo much fun. We are always laughing when they are around, and they are sorta like the guiding force for us. They were the first ones in the family to have an inter-religion wedding. In spite of all the backlash, they are one of the happiest couples I know who’ve brought up two wonderful children. And we are always looking to them for advice. It’s so amazing to have cousins like them – who’ll drink with you, cook up crazy ideas for the next party, laugh till your sides hurt and in the same breadth dole out brilliant advice and answer the million and one questions that you have about making marriage work.Coming back to that dinner party. I can’t serve up boring food to this couple because the food has to match up to their madness levels. And I knew I wanted to plan the food in such a way that we could still enjoy it after one or two drinks. Umm more like ten.
The Apple Pie Chips made the most perfect dessert – a creative twist to the immortal apple pie. Sweet, crisp, caramelized, slightly burnt chips which taste just like apple pie, but better. In the end we resorted to dipping the chips in vanilla ice cream and eating with our hands. With salted caramel sauce drizzled all over. YUM.
I’m also submitting this recipe for Angie’s Fiesta Fridays. I recently stumbled upon this virtual blog party and the talent there is amazing. If you are a blogger, you must check it out. If you are a reader, you must still check it out.Print
Crisp, caramelized apple pie chips which are a creative twist on the immortal apple pie and make a great snack or a fabulous looking dessert.
For the dough
- 150 g All Purpose Flour (or Maida)
- 1 teaspoon Salt
- 4 tablespoons Caster Sugar
- 75 g Unsalted Butter (, cut into small pieces)
- 4 – 5 tablespoons Water (Ice-cold)
For the filling
- 2 Apples (, cored , peeled and chopped)
- 4 tablespoons Sugar
- 2 inchs Cinnamon (sticks)
- 2 – 3 Cloves
- ¼ teaspoon Salt
- ½ cup Water
- Egg (Extra wash (+water) for brushing)
- 1 teaspoon Sugar (for sprinkling on top)
- For the dough:
- Add all purpose flour, salt and caster sugar to a food processor and pulse till homogenous. Add the butter pieces and pulse just till the mixture resembles large bread crumbs. You should see pea-sized pieces of butter along with the bread crumb like mixture. Add water and pulse another 2-3 times. Transfer this to a work surface, and knead together for 20 seconds till the mixture forms into a craggly dough. Flatten into a disk, wrap in clingfilm and chill in the refrigerator for 30-45 minutes.
- For the filling:
- While the dough is chilling, dump all the ingredients under filling in a pan. Bring to a boil and then simmer on low heat for 25-30 minutes. Once the apples are soft, set the mixture aside to cool.
- Once cooled, remove one cinnamon stick and all the cloves. Blend the rest (including the other cinnamon stick) till smooth.
- Assembling the Chips:
- Pre-heat your oven to 200 degrees. Line a baking sheet with parchment paper.
- To assemble, remove pie dough from the refrigerator. Leave it on the counter for 5 minutes.
- Divide the pie dough equally into two parts.
- Sprinkle your work surface lightly with flour, and roll out one half of the dough into half a centimeter thick rectangle shape. I forgot to measure mine, but you can loosely shape it into a rectangle.
- Spread the filling on this dough while leaving a half inch border on all four sides and set aside.
- Quickly roll out the other dough in roughly the same shape. Gently lift it up and place it on the other dough. Don’t worry if your edges don’t meet exactly. Pinch the edges together as well as you can. Place this on the lined baking sheet, and use a pizza cutter or knife to cut the dough into half inch long ‘chips’. This should yield 12-14 long chips which can either be cut into half or kept as is.
- Brush with egg wash (whisk together an egg and two tablespoons water) and sprinkle with sugar.
- Bake for 25-30 minutes till golden brown.
- Serve warm with vanilla ice cream or salted caramel sauce.