Apple Dip with Crisps

Pastry for double crust pie (9-inch)
2 Tbsp. plus 3/4 cup sugar (divided)
1 1/2 tsp cinnamon (divided)
6 medium tart apples, peeled and coarsely chopped
1/4 cup butter
1/4 cup all purpose flour
1 cup cold water

On a lightly floured surface, roll pastry to 1/8-inch thickness.

Combine 2 Tbsp. sugar and 1/3 tsp. cinnamon, sprinkle over pastry. Cut with floured 2 1/2-inch halloween shaped cookie cutters. Place 1-inch apart on ungreased baking sheets.

Bake at 425 for 4-6 minutes, or until lightly browned. Remove to wire racks to cool.

Meanwhile in a large skillet, saute apples and remaining sugar and cinnamon in butter, until apples are tender.

Combine flour and cold water until smooth, stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Spoon into a serving dish. Serve warm with crisps.

Yield: 3 cups dip and 2-3 dozen crisps