Apple Pie Dessert Nachos are homemade cinnamon-sugar chips, topped with sweetened apples, whipped cream, and drizzled with caramel. Be sure to check out my Dessert Nachos and Banana Split Nachos for more sweet nacho treats.


White Bowl of Apple Pie Nachos with Whipped Cream and Caramel Sauce

Apple Pie Dessert Nachos

Dessert nachos are sweetened nachos that can be layered with everything from fruit to chocolate to cream cheese to any topping you are craving! The variations of toppings are fun to experiment with. These ‘sweet as pie’ Apple Pie Dessert Nachos give you all the flavors of a traditional apple pie in a fun-to-eat treat.

Overhead Image of White Bowl with Homemade Apple Pie Nachos in it on White Napkin

Pie Dough Nacho Chips

One of the best parts about dessert nachos is the homemade cinnamon sugar chips. You can make them a little thinner or thicker; it’s all about your preference.

  • If you roll the dough thinner, the chips will swell up a bit and air pockets will form (more like a tortilla chip).
  • If you keep the dough a bit thicker, the chips will hold the toppings better and are easier to dip. Either way you ‘roll’, they taste great!

Assembling the Apple Pie Dessert Nachos

To assemble the nachos, place a layer of the baked pie crust chips on a plate. Then, top the chips with the apple topping, followed by whipped cream and a caramel drizzle. Have some fun by adding another layer of the nachos and toppings. You can always add ice cream and pecans for even more layers of deliciousness!

Close Up of Bowl of Apple Pie Nachos on White Napkin
5 from 3 votes

Apple Pie Dessert Nachos

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Apple Pie Dessert Nachos give you all the flavors of your favorite apple pie in a fun to eat treat!


Pie Dough Nacho Chips

  • 2 ½ cups (10.5 ounces / 313 g) all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • ¼ cup (51 g) shortening
  • 10 tablespoons (142 g) unsalted butter, cold and cubed
  • 6-10 tablespoons water, cold

Pie Dough Nacho Chip Topping

  • 3 tablespoons melted butter
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons cinnamon

Apple Topping

  • 2 medium apples, peeled, cored, and chopped
  • 1-2 tablespoons freshly-squeezed lemon juice
  • ¼ cup cinnamon-sugar mixture, remaining from the batch made for the chip toppings
  • 3 tablespoons unsalted butter


  • Preheat oven to 350°F. Line baking pans with parchment paper.

Pie Dough Nacho Chips

  • Cube butter and place in the refrigerator until ready to add to the dough.
  • Add flour, salt, and vegetable shortening into the bowl of a stand mixer. Use the paddle attachment on the lowest setting to evenly combine.
  • Add butter cubes to the stand mixer and slowly mix into the flour/shortening mixture.
  • Beat on a low setting until the mixture is unevenly crumbly. Crumbs and clumps are good.
  • Slowly drizzle in the ice-cold water as the mixer is running. When the mixture comes together and does not appear dry, you are done.
  • Pour out the dough and divide into two pieces. Roll out one piece on a clean counter that has been dusted with flour. Wrap other dough in plastic wrap and refrigerate until ready to use.
  • Roll dough very thin. Using a pizza cutter or sharp knife, cut out triangles. Place triangles on a parchment-lined baking sheet fairly close together.

Nacho Chips Topping

  • In a small bowl, combine the sugar and cinnamon. Reserve ¼ cup of the cinnamon-sugar mixture for the apple topping.
  • Brush melted butter over each piece and sprinkle with the cinnamon-sugar mixture.
  • Bake triangles for 5 minutes. After 5 minutes, remove from the oven and carefully flip over each chip.
  • Brush with butter, working with 5 chips at a time, and then sprinkle with more cinnamon sugar. Repeat with remaining chips on baking pans.
  • Return to oven for 5 more minutes. The pie chips should appear dry and be firm when they are done.
  • Allow to cool before assembling.

Apple Topping

  • Core, peel, and dice apples into small cubes. Place them in a bowl and sprinkle with fresh lemon juice.
  • Then, thoroughly coat the apples with ¼ cup of cinnamon sugar.
  • In a medium saucepan, melt butter under medium heat. Add in apple mixture and saute several minutes until soft and tender. (Anywhere from 5-10 minutes depending on how big the apple pieces are.) You will know the apples are done when the cinnamon sugar sauce starts to thicken.
  • On a large serving plate, place a layer of pie crust nachos and add apple mixture on top.
  • Repeat with another layer if desired.
  • Top with whipped cream and caramel drizzle (optional).

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Yarel! I work with iambaker and am happy to help with questions. You could substitute butter for the shortening. I hope this helps, and have a great day!

  1. Do you knpw of a really good pie crust that doesn’t use any shortening. I used to be the happiest pie baker, but then the ax came down on trans fat. I have been seriously avoiding them ever since. I sure enjoy your posts. They are the firth items to pop up on my inbox every day

  2. And then there is the “I can’t cook” recipe:
    .Cinnamon sugar pita chips
    .Apple pie filling
    .heat it up
    .Add ice cream and caramel topping.

    Granted, not as good as from scratch, but it raises the bar of my family’s expectations are of me!

    Thanks for the inspiration!

  3. Very tasty. I did a test run for the holidays with the recipe as written as well as with fresh fried flour tortillas chips tossed in cinnamon and sugar mixture after they came out of the fryer. Consensus was that the tortillas chips were better as they had better crunch and held up to being picked up with your hands like actual nachos.

  4. This looks AMAZING. I’m anxious to give it a try. I’m going to use flour tortillas though, and make them like we do cinnamon crispies to use as the “nacho chips”, and then take the recipe from there. Ooo! …this sounds SO GOOD!

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