Sugar and cinnamon covered pie crust chips, served with a bright and fresh fruit salsa is the best summer snack ever!
Anyone who knows me, reads the blog, follows me on Twitter, is a friend on FaceBook, and quite frankly, meets me in a bookstore, grocery store, or even on the street…knows I love pie. It doesn’t matter what kind, what the season, with or without ice cream, in a bowl, on a plate, in a house, with a mouse…I love pie. It trumps everything.
Even recipes that are related to pie move to the top of the list. Like these Pie Crust Chips with Fruit Salsa. And honestly, one of these days, I’ll figure out how to actually turn this into a pie. HA.
Sister Jen made this for brunch a few months ago – I know, there’s Jen again, serving up awesome food. Hey Jen, why don’t you write a food blog?! – and it was, of course, wonderful.
The pie crust chips are light and flaky as pie crust should be, brushed with butter and sprinkled with sugar and cinnamon before they bake. A spoonful of the fruit salsa on top seals the deal.
store bought or hand made pie crust
I used my homemade pie crust recipe for the chips, but you can totally buy pre-made crusts if you’re in a pinch or lack motivation. I hear ya!
what fruit to use for the salsa
I used strawberries, pineapple, kiwi, and peaches because I love the flavor combination and the colors! Plus, they’re “sturdy” and won’t break down easily like raspberries or blackberries. But watermelon, mango, and nectarines would also be wonderful summer fruits.
I’ve made this a few times since being at Jen’s, and it graced our table once again the other night when it was, oh, 200 degrees outside. I wasn’t about to turn on the oven, stove, or grill. No thanks. I’ll take my pie crust chips and fruit salsa, thankyouverymuch.
This is such a great summertime appetizer to serve if you’re having a get-together, or just an afternoon snack if you’re hanging out by the pool or heading to the park. So bright, fresh, delicious, and fun!
other fun summer pie recipes!
Pie Crust Chips with Fruit Salsa
- 15 ounce refrigerated pie crusts (or 2 homemade pie crusts)
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter ,melted
- 1 cup diced strawberries
- 1 cup diced pineapple
- 1 cup diced kiwi (about 3 kiwi, peeled)
- 1 cup diced peaches (1 large peach, peeled or not)
- 3 tablespoons honey
- 1 tablespoon lime juice
- Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a small bowl; set aside.
- Unroll pie dough and brush with the melted butter. Sprinkle with the cinnamon-sugar mixture. Repeat with the second crust.
- Cut into small triangle wedges. Transfer wedges to prepared baking sheets.
- Bake until golden, about 8 minutes. Set aside to cool.
- While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit.
- Serve the fruit salsa with the pie chips and enjoy!