Apple Pie Dip

I found this one on Tanja's blog! She got it from Family Fun. I love that site! And even though I am not a huge fan of Apple Pie, this looks like a yummy Fall treat! And it is easy! A lot easier than baking an Apple Pie!

For the dip:
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon

Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.

For the chips:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Brush the tortillas with butter, then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving.

When I used to bake pies with my grandma, we would always take the left over crust and roll it out, cut it into shapes with cookie cutters, and bake them with cinnamon and sugar. I think this would be even better with pie crust and you HAVE to cut them into fun Fall shapes! (Get some more use out of those Fall leaf cookie cutters!!!
For the dip:

	1 1/3 cups peeled, cored, and diced apple
	1 teaspoon fresh lemon juice
	2 teaspoons brown sugar
	2 teaspoons apricot preserves
	1/8 teaspoon cinnamon
	Ingredients for chips:
	5 (6-inch) flour tortillas
	2 tablespoons butter, melted
	1/2 teaspoon cinnamon
	1 1/2 tablespoons sugar

1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.

2. Brush the tortillas with butter, then cut them into wedges.

3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.