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| PIE
CHIPS & FRUIT SALSA |
| (click
for printable version of this
recipe) |
| This
recipe was submitted Kay from
Kentucky. It was a big hit with all
who tasted it. |
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| TOOLS: |
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Cutting Board
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Knife
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Pizza Cutter
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Pastry Brush
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Large Mixing Bowl
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Cookie Sheet (2)
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Parchment Paper |
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| INGREDIENTS: |
For
the Chips:
• 1 pkg
refrigerated pie crust (15
oz with 2
ready-made pie
doughs. Not the
preformed
frozen pie crusts)
•
3 Tbsp sugar
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2 Tsp ground cinnamon
•
3 Tbsp unsalted
butter, melted
For the Fruit Salsa
•
1 cup diced
strawberries
•
1 cup diced fresh
pineapple
•
1 cup diced kiwi
(about 3,peeled)
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1 cup fresh peaches
(about 1 peach)
or
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1 cup fresh mango,
peeled (about 1
mango)
•
1 Tbsp minced fresh
mint
•
3 Tbsp honey
•
1 Tbsp fresh lime
juice |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION:
Preheat
oven according to pie crust
package directions. Line 2 baking
sheets with parchment paper. Stir
together sugar and cinnamon in a
small bowl, set aside.
Gently unroll pie dough and brush
with melted butter. Cut each crust
into 8 wedges and cut each wedge
into 4 triangles like chips. (See
picture) Place triangles on baking
sheets. Sprinkle chips with
cinnamon-sugar mixture and bake
until golden brown, about 8
minutes.
Dice all of the fruit and store in
separate bowls until ready to
serve. Just before serving, toss
fruits and mint together in a
serving bowl. Combine honey and
lime juice by whisking in a small
bowl; pour over fruit. Serve with
chips.
HINTS: We doubled all of
the ingredients for the fruit
salsa and it served about 8
people. The chips are fragile so
we used a small spoon to put the
salsa on top rather than dipping
them. See next week’s recipe for a
way to use the other half of the
fresh pineapple! |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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