How To Make Apple Pie Dip
Turn orchard-fresh apples into a lip-smacking dip perfect for fall gatherings.
Got some serious apple pie cravings? Skip the pastry and just whip up a tasty bowl of apple pie dip. This yummy treat makes the most of autumn’s abundant fruit, transforming it into a versatile dish that can stand in as appetizer or dessert. Apple pie dip requires only basic ingredients, most of which you probably have on hand in your fridge or pantry.
Whether you’re gathering the gang for a backyard bonfire or tailgating before your favorite team takes the field, apple pie dip fits the menu. Learn how to make this delicious twist on all-American apple pie.
Apple Pie Dip Ingredients
- 3 cups peeled, cored and diced ‘Granny Smith’ apples
- 1/4 cup packed brown sugar
- 1/8 teaspoon allspice
- 1 1/2 teaspoons cornstarch
- 2 1/2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 2 teaspoons lemon juice (about half a small lemon)
- 2 tablespoons butter, cubed
- Dice apples into quarter- to half-inch pieces. This size is just right for dipping and large enough to hold its shape during cooking.
- Place diced apples, brown sugar, allspice, cinnamon and lemon juice into a medium saucepan. Heat over medium heat.
- Bring mixture to a boil, stirring often. Once the mixture starts to bubble, reduce heat to medium-low. Stir gently, cooking until apples soften. Don’t overcook, or apples may turn to sauce.
- When apples are tender, add butter, stirring it in. It should melt quickly.
- Turn off the heat. In a separate bowl, whisk water and cornstarch to create a slurry.
- Gently stir apple mixture and add the cornstarch mixture all at once. The apple mixture will thicken very rapidly.
- Pour the apple mixture into a serving dish.
Yield is 6 one half-cup servings. Store apple pie dip in an airtight container in the refrigerator for up to five days.
- Feel free to substitute other apples, but choose ones that hold their shape while cooking. Good choices include ‘Golden Delicious,’ ‘Rome,’ ‘Braeburn,’ ‘Honeycrisp,’ ‘Jonagold,’ ‘Winesap’ or ‘Cripps Pink’ (also sold as ‘Pink Lady’). If you use apples that don’t hold their shape, you’ll wind up with a dip that has a bit of an applesauce vibe to it.
- Feel free to mix different apples in this dip for a flavor burst that’s uniquely yours.
- Adjust spices to suit your family’s tastes. If allspice is a bit too clove-y for you, try substituting nutmeg or making your own allspice without the ground clove.
- Swap sweeteners carefully. The sugar helps apple pieces to retain their shape by slowing pectin breakdown (that’s the stuff that gives apple its firmness). You can try using agave syrup, honey or stevia. Just realize that reducing or eliminating the sugar may result in apples breaking down a bit more during cooking.
Grab a dipper. Served warm or cold, apple pie dip goes great with dippers. For a sweet bite, use caramel rice crisps (shown), cinnamon apple chips, cinnamon pita crisps or cinnamon-sugar tortilla chips (easy to make yourself). For a more savory blend, try cheese straws, sage crackers or rosemary pita chips.
Serve with cake. Elevate a simple pound cake with a spoonful or two of apple pie dip—warmed, of course.
Partner with pastry. Instead of homemade pie crust, line muffin cups with puff pastry, bake and fill with warm apple pie dip for mini pies.
Top ice cream. Spoon warm apple pie dip over ice cream for a classic autumn dessert.
Go for savory. Pair apple pie dip with crumbled sausage, stuff in an acorn squash and bake until the squash is soft (try 60 minutes at 350°-375°). Or spoon the warm dip over pork chops for a sweet bite.
Make a parfait. Fill a glass with alternating layers of apple pie dip and vanilla ice cream. Top with caramel sauce and whipped cream for a decadent treat.
Try a crockpot. To keep apple pie dip warm during your fall functions, pour it into a crockpot.