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Apple Pie Dip:
4 Large apples, sliced
1 Lemon, juiced
2 tsp Cinnamon
1/2 tsp Apple Pie Spice
2 tbsp Light brown sugar
2 tbsp All-purpose flour
2 tbsp Maple syrup
For the Pie Chips:
4 C Vegetable oil
1 half of a Refrigerated pie crust
1 tbsp Butter
2 tbsp Granulated sugar
1 tbsp Cinnamon
Instructions:
Prepare the pie filling first.
Peel and slice your apples into small pieces. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.
Add all of your dry ingredients: flour, sugar, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.
Using a saucepan on medium high heat, cook the apples for about 10-15 minutes until they begin to brown and bubble. Remove from heat and allow to cool. Refrigerate if necessary.
To prepare the pie chips:
Heat oil in a medium sized saucepan until it reaches 365°. Proceed with caution as oil is very hot.
Remove one of the two refrigerated pie crusts and slice into small squares, about 1-2” wide.
Place a few pieces of pie crust in hot oil for 30 seconds and flip over. Cook for another 30 seconds until golden brown.
Remove pie crusts from oil and place on a paper towel-lined plate to drip off excess oil. Allow to cool.
Once all crust has been deep fried, lightly brush with melted butter.
Place pie chips in a large Ziploc bag with cinnamon and sugar. Gently shake to coat.
As an alternative to deep-frying, you can also cook the pie crust chips in the oven on 350° for 10-15 minutes until golden brown.
(Sorry for the repost, I made a mistake on the previous post and the mods said to just make a new one.)

INGREDIENTS
For the Waffle Nuggets:
4 boneless, skinless chicken breast halves, cut into small chunks
Vegetable oil, for frying, plus ½ cup for the batter
2 cups unbleached, all-purpose flour, plus 2 tablespoons for dusting
1 tablespoon baking powder
1 tablespoon sugar
¼ teaspoon salt
1⅓ cups milk
⅓ - ½ cup maple syrup
2 large eggs
½ teaspoon vanilla extract
For the Dip:
1 part honey
1 part maple syrup
1 part honey mustard
DIRECTIONS
Divide the egg yolks and whites in separate bowls. Beat the yolks and set aside. Whip the egg whites until they're stiff and set aside.
In a large, high-walled skillet, heat about one inch high of oil over medium-high heat.
As the oil is heating up, combine the flour, baking powder, sugar and salt. In a separate bowl, combine the ½ cup vegetable oil, 1⅓ cups milk, ½ teaspoon vanilla, beaten egg yolks, and ⅓ - ½ cup maple syrup, depending on how maple-y you want your nuggets to taste.
Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until combined.
Fold in the stiffened egg whites. Do not over-mix, you don't want the egg whites to entirely deflate. It's okay if the batter is slightly lumpy.
Test to see if the oil is hot enough by dipping the end of a wooden spoon into the pan. If the oil bubbles around it after a second or two, you're ready to go!
Dust the chicken pieces with 2 tablespoons of flour and then dip the chicken into the batter. Let excess drip off and quickly place in the oil, making sure not to overcrowd the pan. Fry until golden brown and cooked through, flipping once, about 4 minutes. If you notice that the outside of your chicken is browning far too quickly, reduce the heat to medium.
Let the chicken nuggets drain off extra oil by setting them on a paper towel as you fry up the remaining batches.
Once all of the chicken has been cooked, mix together honey mustard, honey, and maple syrup for dipping.