I have been craving apple pie for at least two months. Really.

It all started when I watched Joy the Baker make an apple pie with my very own eyes.

Brief side note. If you don’t know about Joy the Baker, you must go to her site. Seriously. It’s like sweet heaven. 

I might have moved on, but we didn’t host Thanksgiving this year and I seriously grieved the lack of left over pie for a full week.

What’s a girl to do? Make herself an apple pie.

What’s a somewhat lazy girl, with the need to create a dip for the annual dip and ugly sweater party to do? Create a dip recipe that tastes just like apple pie.

Oh. And if that lazy girl is too tired to head out to the store to by sweet, sugary pita chips or cookies she might just make the apple pie crust and bake it into chips.

And so, that is exactly what this lazy girl did.

Don’t believe the lazy part? I made the caramel apple pie dip in the slow cooker and MAYBE spent 20 minute on it. Bam!

Caramel Apple Pie Dip

Ingredients:
5-6 large Granny Smith Apples (these may have originally bought so I could make Joy’s pie.)
2 cans Sweetened Condensed Milk
1 tsp. Allspice
1 tsp. Cinnamon
1 tsp. Nutmeg

The night before place the cans of sweetened condensed milk in your slow cooker. Fill the slow cooker with hot water until the cans are covered. Cook on low for 8-10 hours, refilling your water if necessary.

Let the caramel cool on the stove top while you wash out the slow cooker and prepare the remainder of your caramel apple pie dip ingredients.

If you’re really, really lazy? Skip the first step and purchase caramel apple dip at the grocery store. 

Peel and dice your apples. You should have about five cups of diced apples. Place them in the bottom of the slow cooker.

Cover the apples with allspice, cinnamon and nutmeg.

Confession time. I didn’t really measure. I just sprinkled liberally until the apples were pretty well coated with the spices. 

Open the sweetened condensed milk and pour it (now caramel) into the slow cooker.

Cook on low for four hours.

You’re done.

Yep. It’s that easy.

Pie Crust Chips

Of course, you have to have something to dip into your caramel apple pie dip.

You could use graham crackers, Nilla wafers, your fingers…You know, whatever.

I REALLY wanted apple pie, so I made pie crust chips. 

I did use Joy’s apple pie crust recipe (so easy!), but I also cheated. I didn’t chill the butter or the dough, because I didn’t care if the chips were flakey…Well, that and I didn’t have time. Sorry Joy.

Roll the dough out and cut it into triangular chips.

Fill a ziplock with cinnamon sugar. Place the triangular chips in the bag and make sure they’re well coated.

Place the chips on a greased baking sheet and cook them at 350 degrees for about 10 minutes or until firm.

Warning. I over baked my first batch. You want to take the chips out of the oven BEFORE they brown. OOPS!

And there you have it. Pie crust chips + caramel apple pie dip. It will not last long at a party, so snag a taste or two in advance.