Sangria and Fruit Salsa with Sweet Heat Pie Chips

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Sangria:

One 750-milliliter bottle dry white wine

1/2 cup elderflower liqueur 

1 tablespoon light brown sugar 

1/2 cup diced nectarines 

1/2 cup blueberries 

1/2 cup diced pineapple 

3 medium lemons, sliced

1 Granny Smith apple, sliced

One 750-milliliter bottle chilled cava 

Fruit Salsa and Chips:

3 tablespoons granulated sugar

1 tablespoon ground cinnamon 

1 teaspoon ground Aleppo pepper 

Kosher salt 

Two 9-inch rounds refrigerated rolled pie crusts

3 tablespoons unsalted butter 

2 tablespoons honey or agave 

Finely grated zest of 1 lime plus juice of 2 limes

1 cup diced pineapple

1/2 cup blueberries 

4 medium kiwis, cut into 1/4-inch dice

2 medium ripe nectarines, cut into 1/4-inch dice

1 ripe mango, cut into 1/4-inch dice

3 tablespoons fresh mint, thinly sliced