Apple Pie Tacos


<3 Apple Pie Tacos <3 Crispy Cinnamon Sugar Shells with a Warm Apple Pie filling... Wouldn't you love one of these right now??

Apple Pie Tacos

Crispy Cinnamon Sugar Shell with a delicious Apple Pie filling!

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These are such a fun twist on a classic!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

I made a homemade filling but you can definitely use canned filling to make these quick!  If you are having a party, you can keep the filling warm in a small slow cooker with the shells beside and people can fill them as they like or set a mini muffin tin upside down and cover it with a pretty cloth napkin as a holder (that is what I used in the photos above, worked perfectly!)

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<3 Apple Pie Tacos <3 Crispy Cinnamon Sugar Shells with a Warm Apple Pie filling... Wouldn't you love one of these right now??

Apple Pie Tacos

Rating: 51

Yield: Will vary based on cookie cutter size.

Apple Pie Tacos

Ingredients

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    Taco Shells
  • 6 large Flour Tortillas
  • Oil for frying
  • 2/3 cup sugar
  • 2 teaspoons cinnamon
  • Filling
  • 1 21 oz can apple pie filling, chopped coarsely
  • OR
  • 3 large apples
  • 1 1/2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1/2 cup water (divided)
  • Other
  • Frozen Whipped Topping
  • Caramel sauce (store bought or homemade)

Instructions

    Taco Shells
  1. Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
  3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  5. Filling
  6. Peel and dice apples. Toss with lemon juice.
  7. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
  8. Assembly
  9. (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.
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Notes

To serve: Place a mini muffin tin upside down (if desired you can line the tin with a cloth napkin to look pretty as I did in the photos above). Fill each taco with warm pie filling and top with frozen whipped topping. Lightly drizzle with caramel sauce.

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Comments

  1. Liz Milner says

    Have also made these lower in oil. Lightly mist the tortillas with water or milk, sprinkle with the cinnamon and sugar, You can fold them or leave flat (like tostada shell) and bake in the oven (350 for about 5-8 minutes or till crisp as you like) Then use the topping/filling and the whipped cream.

  2. cindy says

    I am going to make these this weekend. My son requested Mexican food for his 23rd birthday dinner. These are added to the menu. I think it will be fun for guest to make their own.

  3. Fernando Gutierrez says

    Holly I make a raw ready to cook flour tortilla and sell in northwest Indiana called Rama De Trigo which is excellent for this and many more forms. Thanks fernando

  4. Dave says

    I was curious and made this for the kids who thought it was delicious. One of the kids thought it would be good to replace the shell with a snickerdoodle I made the day before. I was surprised how good that was as well. Thanks for the idea!

  5. Michelle says

    These sound wonderful. I think if you put the shell in the muffin tin they could make awesome little mini tart shells too with the apple pie filling.

  6. says

    Great idea!!! I’m going to make them tomorrow for a lunch with other moms. I was wondering though if Icoul fry this today and reheat them tomorrow in the oven. Thanks!

  7. says

    Love how you made a regular taco into dessert. Can’t wait to try this with our favorite pie filling. Thanks for sharing on Melt In Your Mouth Monday.

  8. says

    This looks delicious. I never would have thought to use tortillas in this was. Pinning, stopping by from The Scoop link party. Diane @Mrs U Makes.

  9. says

    What a fabulous idea for apple pie! These look so good. I definitely want to try these.

    Passing by from Totally Talented Tuesday and will be pinning!

    Toodles,
    Tammy<3

  10. says

    Oh Yes!!! I can’t wait to have your Apple Pie Tacos! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

  11. says

    Fantastic idea! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.

  12. Linda says

    Just came upon this site. What a great sounding recipe ! I bet it would be a fun thing to do while camping ….over a campfire !!!!! I must tell my granddaughters girl scout leader about this one ! Awesome. Thank you !

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