Sugar and cinnamon covered pie crust chips, served with a bright and fresh fruit salsa is the best summer dessert, dip, or snack ever! This Fruit Salsa with Pie Crust Chips is so easy to make and always a crowd pleaser.
Fruit Salsa with Pie Crust Chips
Anyone who knows me, reads the blog, follows me on social media, 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. The pie crust chips are light and flaky, brushed with butter and sprinkled with a cinnamon-sugar mixture before they bake. A spoonful of the fruit salsa on top seals the deal.
This is such a great summertime dip 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!
Here’s what you’ll need to make the fruit salsa and cinnamon chips.
(Scroll below to the printable recipe card for details and measurements.)
- Fresh fruit – A combination of fresh fruit is finely diced. See notes below.
- Lime juice – For a bright citrus flavor.
- Honey – Adds a touch of sweetness and balances out the lime juice.
- Pie crust – I used my homemade pie crust recipe for the chips, but you can totally buy refrigerated rolled crusts if you’re in a pinch or lack motivation. I hear ya!
- Butter – Melted and brushed over the pie crust.
- Sugar and Cinnamon – These two are combined and sprinkled over the melted butter before the crust bakes.
What Fruit to use for the Fruit Salsa?
I use 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. Frozen fruit is not recommended because once thawed, they tend to release too much liquid and make the pie chips soggy.
How to Make Fruit Salsa
It’s so easy to make this fruit salsa recipe in a couple simple steps. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the pie crust chips. Brush the raw pie dough with melted butter, then combine the sugar and cinnamon and sprinkle over the top. Cut into small triangle wedges. Transfer to parchment-lined baking sheets and bake until lightly golden. Set aside to cool.
- Prep the fruit. Dice all the fruit very small (like a relish) and place in a medium serving bowl.
- Finish the salsa. Combine the honey and lime, then pour over the fruit; gently toss to coat.
- Serve. Enjoy the fruit salsa with the pie chips and enjoy!
This salsa is summertime perfection when fresh fruit is in abundance. It’s great for a picnic, backyard BBQ, or poolside. We absolutely love it served with the pie crust chips, of course, but here are some other ideas:
- Use cinnamon graham crackers as dippers instead of making the pie crust chips.
- Add to yogurt parfaits.
- Serve with crepes.
- Top on a slice of angel food cake or ice cream.
- Enjoy with roasted pork tenderloin for a sweet and savory combo. Pork and fruit love one another.
Video: Fruit Salsa with Cinnamon Chips
- How long does fruit salsa last? This fresh fruit salsa should be stored in an airtight container and kept in the refrigerator. It will keep up to 3 days. Beyond that, the juices from the fruit will begin to release and it will become mushy. At that point, you can add the mixture to smoothies!
- Can you freeze fruit salsa? Freezing this salsa is not ideal. Once thawed, the texture of the fruit is not that desirable.
More Fresh Fruit Recipes:
Fruit Salsa with Pie Crust Chips
- 15 ounce refrigerated pie crusts (or 2 homemade pie crusts)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons unsalted butter ,melted
- 1 cup finely diced strawberries
- 1 cup finely diced pineapple
- 1 cup finely diced kiwi (about 3 kiwi, peeled)
- 1 cup finely 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 some of the melted butter. Sprinkle with some of the cinnamon-sugar mixture. Repeat with the second crust.
- Cut into small triangle wedges. Transfer wedges to prepared baking sheets.
- Bake until lightly golden, about 8 minutes. Set aside to cool.
- While chips are cooling, prepare your salsa. Dice all fruit very small (like a relish) and place in a medium serving bowl.
- Combine honey and lime juice in a small bowl and then pour over the fruit. Gently toss to coat.
- Serve the fruit salsa with the pie chips and enjoy!