The chips are light and flaky as pie crust should be, with sugar and cinnamon sprinkled over them before they bake. A spoonful of the mixed fruit on top seals the deal. Perfect for a brunch, holiday appetizer, or hot summer night.
Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
Stir together sugar and cinnamon in a small bowl; set aside
Unroll pie dough and brush with melted butter. Cut 1 crust into 8 wedges, then cut each wedge into triangles like chips. Repeat with second crust. Transfer chips to prepared baking sheets. Sprinkle chips with the cinnamon-sugar mixture and bake until golden, about 8 minutes (at the temperature specified on your package). 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. Garnish with a sprig of mint if you are feeling fancy. Serve with the chips.
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This makes more salsa than chips, but the salsa is great on anything (or even alone)!
I subbed pie crust from scratch for the store-bought and this was not only a hit for the get-together we made it for but also breakfast the next morning!
[We have plots to try the salsa on pancakes tomorrow as well.]
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librarygirl62 on 9.7.2010
oooooo must make….
shari on 9.7.2010
What a fantastic idea! Can’t wait to make this!