Apple Dip with Crisps

Apple Dip with Crisps

2 9inch unbaked pie crusts (you can make or buy this)
2 table spoons plus 3/4 cups white sugar, divided
1 1/2 teaspoons ground cinnamon, divided
6 medium tart apples, pealed and coarsely chopped
1/4 cup butter
1/4 cup all purpose flour
1 cup cold water

For Crisps:
On a lightly floured surface, roll pie crust to 1/8 inch thickness.
Combine 2 tablespoons sugar & 1/2 teaspoon cinnamon, sprinkle over
crust. Cut with a floured 2 1/2 inch halloween (or leaf) shaped
cookie cutter (one of those mini cookie cutters). Place 1 in. apart
on ungreased baking sheets.

Bake at 425* for 4-6 minutes, or until
lightly browned. Remove to wire racks to cool.

For Dip:
In a large skillet, saute apples and remaining sugar & cinnamon in
the butter until apples are tender. Combine flour and cold water
until smooth, stir into skillet. Bring to a boil, cook and stir for
2 minutes, or until thickened.

Spoon into a serving dish. Serve warm
with crisps. Makes 3 cups dip, and 2-3 dozen crisps.