Apple pie dip is everything you love about apple pie in an easy to indulge form and you don’t have to roll a crust! Make this version refined sugar free if you choose and dip it with homemade, whole wheat or gluten free tortillas.
Refined Sugar Free Option | Gluten Free Option (for the chips)Jump to Recipe
How much do you love apple pie but hate the work to make one? (Or you have no idea how to make one at all).
And canned filling leaves a LOT to be desired for your taste buds and body–unless you like preservatives and artificial coloring.
You need this easy apple pie dip instead.
This dip is great warm, cold or hot and can be whipped up in 15 minutes or less. No kidding. This recipe only makes about 3 cups total, so feel free to double or triple it for a big crowd. It will go fast.
For best results use a hard green apple like a Granny Smith.
Tips for making your apple pie dip healthier
- Make it healthy with coconut sugar instead of refined white or brown sugar
- Skip the cinnamon chips if you’re counting carbs (that would be sad!) or use a low carb tortilla
- Use gluten free tortillas if needed
- If you don’t use corn starch, you can swap in a bit of arrowroot or tapioca starch dissolved first in water
How to make apple pie dip
Want more apple pie?
Try these recipes to get you started:
Apple Pie Dip with Cinnamon Chips
- 3 apples peeled, cored and diced into 1/2 inch pieces I like a Granny Smith or Golden Delicious
- juice from half a lemon fresh juice is preferred
- 4 tablespoons brown sugar or coconut sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch dissolved in 1 teaspoon cold water
For the cinnamon crisps:
- 5 6-inch flour tortillas cut in to quarters (gluten free or homemade is great)
- 2 tablespoons butter melted
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons granulated sugar or coconut sugar
- Preheat the oven to 400 degrees for baking the crisps.
- In a medium sauce pan add the apples, brown sugar and lemon and cook over medium heat, stirring occasionally until the apples are softened and start to release their juice. About 7-8 minutes. If you want your apples a little firm, cook them less. If you want them really soft, cook them a little longer.
- Add the cornstarch that you dissolved in the cold water and return to a simmer and cook until the liquid thickens–about 5 minutes or so. It’s going to thicken a little more as it cools too. Set aside.
For the crisps
- In a small bowl, mix the cinnamon and sugar.
- Brush the tortillas with the melted butter and sprinkle with the cinnamon sugar. Bake 6 to 8 minutes until crisp and golden brown. Keep an eye on these–they’ll brown fast.