Apple Dip with Crisps

I made these a few years ago for Halloween. They are so good! I think I will make them again this year.
Ingredients:
CINNAMON-SUGAR CRISPS:
Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
APPLE DIP: 6 medium tart apples, peeled and coarsely chopped 3/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup all-purpose flour
1 cup cold water
Directions: For cinnamon-sugar crisps, on a lightly floured surface, roll pastry to 1/8-in. thickness. Combine sugar and cinnamon; sprinkle over pastry. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 1 in. 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, 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 cinnamon-sugar crisps. Yield: 3 cups dip (2 to 3 dozen crisps).