CookingWithGeorgeAndFriends.com

Week 58 Recipe

PIE CHIPS & FRUIT SALSA

This recipe was submitted Kay from Kentucky. It was a big hit with all who tasted it.

TOOLS • Cutting Board • Knife • Pizza Cutter • Pastry Brush • Large Mixing Bowl • Cookie Sheet (2) • Parchment Paper   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 • 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) • 1 cup fresh peaches (about 1 peach) or • 1 cup fresh mango, peeled (about 1   mango) • 1 Tbsp minced fresh mint • 3 Tbsp honey • 1 Tbsp fresh lime juice

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!