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Apple Pie Dip

Angela Litzinger
If you would like more dip in your dip, add 3 tablespoons of fresh apple cider when cooking the apples. Increase the corn starch to a total of 1 tablespoon.
Servings 6


  • 3 tablespoons brown sugar
  • 2 1/2 teaspoons corn starch or arrowroot powder
  • 2 1/2 cups apples peeled, cored and diced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg


  • Mix brown sugar and cornstarch together, blending well in a small bowl. Set aside.
  • In a sauce pan place the apples, lemon juice, cinnamon and nutmeg. Mix until apples are coated with lemon juice and spices. Cook, stirring often, over medium heat until apples are tender (to the texture you like) but not mushy and have released their juice.
  • Sprinkle the brown sugar/corn starch mixture over the apples. Mix in and cook until all the sugar has dissolved and the juice has thickened. Serve warm (yum!), at room temp or cold.