Apple Pie Dip with Cinnamon Pie Crust Cookies

This time of year, I love the idea of gifting edible treats to friends and neighbors. I think it really is so special to know that someone cooked or baked something with you in mind – that’s some real effort a person makes for you!

Edible gifts are a great idea, too, when you need to make a small gesture and for people that maybe you don’t quite gift a formal gift to, but for whom you still want to acknowledge. This year, I’m packaging up these little jars of apple pie dip with cinnamon pie crust cookies. I dolled the jars up with a cute little basket and an ornament – get ready, neighborhood! Apple pie dip for all!

An edible gift can also be so super practical! Your recipient can hoard it all (not going to lie, husband wouldn’t let me share this batch that I made specially for you), or they can use it for their own gatherings. And what other desserts have as much mass appeal as apple pie?!

I know, I know, you’re like, Hailey everyone loves ice cream, brownies, cookies. You’re right. But just trust me on this one. This treat is a hit.


This recipe comes together quickly, so you can definitely get all the ingredients and some jars and ribbon and have a gift ready same day!


Apple Pie Dip with Cinnamon Pie Crust Cookies

Yield: 2-16oz Ball Jars with 2 bags of cookies | Time: 35 minutes


For the dip –

5 medium gala or honey crisp apples

4 tbsp butter, divided (have another 2-3 tbsp on hand in case the batter gets too dry)

4 tbsp sugar

1-2 tbsp flour

juice of 1/2 small lemon

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp pumpkin or apple pie spice

For the pie crust cookies –

2 store bought pie crusts (1 box of 2 crusts, not 2 boxes), refrigerated

3 tbsp sugar

1 tsp cinnamon

2 tbsp butter, melted



Peel and chop your apples. Melt 2 tbsp of butter in a large sautee pan over medium high heat. Once melted, add the chopped apples. Stir to coat with butter. Cook, stirring constantly for about 5 minutes, until apples begin to soften.

Add 4 tbsp of sugar, spices and remaining 2 tbsp of butter. Allow to cook for about 5 minutes, until the apples cook some more and you see some juices on the bottom of the pan. Add 1 tbsp of flour and stir. Keep an eye on the mixture, you will want the sauce to start to thicken up, like a maple syrup consistency. Add more flour if it is still too thin after 3-5 minutes. As you are cooking the apples, preheat your oven to 350 degrees.

Add lemon juice and taste. Adjust sugar and spices to your liking. Remove from the heat and allow to cool completely before filling the jars.

Prepare a pan with a silpat or parchment paper, set aside. Combine sugar and cinnamon in a bowl, set aside.

Melt 2 tbsp of butter. Remove your refrigerated pie crusts and cut into long strips. Lay the strips on the pan.

Dip a pastry brush in the butter, and butter the strips 4-5 at a time. Once buttered, sprinkle the cinnamon sugar over the buttered strips. Continue until all strips are buttered and sugared. Bake for 10-13 minutes, until pie crust cookies are just browned.

Once your apple pie dip and cookies are cooled, divide evenly and add to jars/bags. Your recipients should enjoy within 4 days and keep the dip refrigerated.

Bring to room temperature and enjoy, or heat gently over low heat in a skillet, adding butter as necessary.



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