Cooking Tips & Hints
                 Week 58 Featured Recipe
Please call or visit the websites of the sponsors that make this website possible.
 
 
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.
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

(CLICK ANY PICTURE TO ENLARGE)

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!
(CLICK ANY PICTURE TO ENLARGE)