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Short Cut Fruit Salsa & Pie Chips




Source of Recipe


Inspired by Cuisine at home magazine, April 2010


Recipe Introduction


We were hosting a brunch and I thought that a fruit salsa would be a nice change from fruit salad. The magazine had a lovely looking fruit salsa recipe, but I was doing a lot of new recipes and didn't feel like preparing all the fruit that morning. So I got the fruit at the salad bar at our grocery store. Its already cleaned and cut up and just needs a little dicing up. You can get whatever mix of fruit you like - I got peaches, blueberries, strawberries, pineapple, mango and grapes. You want about 4 cups of diced fruit. Mix in a tablespoon or so of lime juice, a little honey and fresh mint to taste and let sit in the refrigerator for a couple of hours.

You can do the pie chips a day ahead of time.


List of Ingredients




1 pkg. refrigerated pie crust (15 oz.) - the rolled up ones
3 T. sweet butter, melted
3 T. sugar
2 t. ground cinnamon


Recipe



Preheat the oven to 425 degrees. Line 2 cooky sheets with parchment paper.

Mix the sugar and cinnamon. Unroll a pie crust and brush with the melted butter. Cut into 8 wedges. Cut each wedge into 4 triangles. [I confess that the geometry of this was a challenge to me - I almost cut each wedge into LONG, SKINNY wedges. But then I realized that I needed to cut off the tip of the wedge to make one triangle and cut the bottom of the wedge into the other three triangles. This will be obvious to a person of normal intelligence, but I felt extremely proud of myself.] Sprinkle with the sugar mixture. Repeat with other pie crust and bake until golden, about 8 minutes. Cool and store airtight.