Description
This Apple Pie Dip recipe combines the classic flavors of cinnamon-spiced apples and rich caramel in a warm, comforting dip perfect for holiday gatherings or anytime you crave a sweet treat. Served with crispy, cinnamon-sugar coated pie dough strips baked to golden perfection, this dessert dip is delightful both warm and chilled.
Ingredients
Dip Ingredients
- 5 cups peeled and diced apples (about 5 apples)
- 12.25 oz. jar caramel sauce (regular or salted caramel, Smucker’s recommended)
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 Tbsp cornstarch
- 1 Tbsp water
Crust Dippers
- 14 oz. package refrigerated pie dough
- 1/8 cup milk
- 2 Tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Prepare Dip Mixture: Add the diced apples, caramel sauce, cinnamon, nutmeg, and salt into a 3-quart or larger slow cooker. In a small bowl, mix the cornstarch and water until smooth, then add this mixture to the slow cooker. Stir everything together to combine evenly.
- Cook the Dip: Cover the slow cooker and cook on HIGH for 2 hours. Stir the mixture once or twice during cooking to ensure even cooking and prevent sticking.
- Make Cinnamon Sugar: In a small bowl, combine the cinnamon and sugar to prepare the topping for the crust dippers.
- Prepare Oven and Pie Dough: Preheat the oven to 350 degrees Fahrenheit. On a baking sheet, spread out one pie crust at a time. Using a pastry brush, apply milk evenly over the dough. Sprinkle half of the cinnamon sugar mixture on top of the milk-coated dough.
- Slice and Arrange Dippers: Use a pizza cutter or knife to cut the pie crust into strips suitable for dipping. Lay the strips out on the baking sheet with space between them so they bake evenly and don’t stick together.
- Bake Crust Dippers: Bake the strips in the preheated oven for about 10 minutes or until golden brown and crisp. Remove from the oven.
- Repeat for Second Crust: Repeat the brushing, sprinkling, cutting, and baking steps with the second pie crust.
- Serve: Transfer the warm apple pie dip to a serving bowl and serve alongside the freshly baked crust strips. Enjoy the dip warm or chilled according to your preference.
Notes
- For best flavor, use freshly peeled and diced apples that hold texture well, such as Granny Smith or Honeycrisp.
- The caramel sauce can be regular or salted, depending on your taste preference.
- Stir the dip occasionally during cooking to prevent the apples from sticking to the slow cooker and to distribute flavors evenly.
- If you prefer a thicker dip, you can increase cornstarch by half a tablespoon.
- This dip can be served warm directly from the slow cooker or chilled in the refrigerator for a different texture.
- Store any leftover dip covered in the refrigerator for up to 3 days.
- Reheat gently before serving if chilled.