Go Back
+ servings
Apple Pie Chips drizzled with salted caramel sauce.

Apple Pie Chips

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.
Print Pin
Course: Desserts, Snacks & Appetizers
Cuisine: American
Keyword: apple pie, apple pie sticks, party snack, snack
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Portions
Calories: 123kcal
Author: Richa

Ingredients

For the dough

  • 150 g (1.25 cups) All Purpose Flour or Maida
  • 1 teaspoon Salt
  • 4 tablespoons (60 g) Caster Sugar
  • 75 g (0.33 cups) Unsalted Butter cut into small pieces
  • 4 - 5 tablespoons Water Ice-cold

For the filling

  • 2 Apples cored, peeled and chopped
  • 4 tablespoons (60 g) Sugar
  • 2 inchs Cinnamon sticks
  • 2 - 3 Cloves
  • ¼ teaspoon Salt
  • ½ cup (125 g) Water

Additional

  • Egg Egg wash (+water for brushing)
  • 1 teaspoon Sugar for sprinkling on top

Instructions

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.

Nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 245mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg