Apple Pie Tacos

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

apple pie tacos topped with whipped cream and caramel

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!)

Follow Spend With Pennies on Pinterest 

Click print here 

closeup of apple pie tacos topped with whipped cream and caramel

New:  I’ve added my own homemade apple pie filling recipe to the site!  This easy recipe is made on the stove top and makes the equivalent of one store bought can of pie filling!

Homemade apple pie filling recipe 

Items You’ll Need For This Recipe

round cookie cutter * flour tortillas * apple pie filling *

two apple pie tacos topped with whipped cream and caramel on a white plate
4.91 from 10 votes
Review Recipe

Apple Pie Tacos

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 30 servings
Author Holly Nilsson
Course Dessert
Cuisine American
Apple Pie Tacos are such a fun twist on a classic apple pie recipe!


Taco Shells
  • 6 large Flour Tortillas
  • 1 cup Oil for frying
  • 2/3 cup sugar
  • 2 teaspoons cinnamon
  • 1 21 oz can apple pie filling , chopped coarsely
  • 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)
  • Frozen Whipped Topping
  • Caramel sauce (store bought or homemade)

Follow Spend with Pennies on Pinterest


Taco Shells
  • 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).
  • 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.
  • 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.
  • Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  • Peel and dice apples. Toss with lemon juice.
  • 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.
  • (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.
Follow Spend With Pennies on Pinterest for more great recipes!

    Recipe 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.
    Nutrition calculated using 1 cup oil for frying and without whipped topping or caramel sauce.
    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Nutrition Information

    Calories: 82, Carbohydrates: 16g, Fat: 1g, Cholesterol: 1mg, Sodium: 56mg, Potassium: 39mg, Sugar: 10g, Vitamin A: 30IU, Vitamin C: 1.2mg, Calcium: 11mg, Iron: 0.3mg
    Keyword Apple Pie Tacos


    More dessert recipes here

    collage of Apple Pie Tacos

    More Recipes You'll Love

    About the author


    pinterest facebook twitter instagram

    Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

    More Posts by Holly

    Latest & Greatest Dishes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating


      1. Hi Rachel, you could reheat the filling on the stove (following recipe instructions). Adding in additional water as needed to reach that desired pie filling consistency.

      1. Hi Mary, you can scroll to the bottom of the post for the full recipe or click on the “jump to recipe” button at the top. I hope that helps!

    1. I am hoping to serve apple pie tacos on a dessert bar. Tacos would need to be filled several hours in advance. Will the shell stay crisp?

      1. Absolutely! I just leave them on the counter (be sure you don’t seal them in a container if they’re warm).

    2. This sounds . My husband used to make apple pies a lot. He loved to make them before he passed away.

      1. I hope you enjoy the recipe if you get to try it Emma, but I am sure the tacos couldn’t compare to one of your husband’s apple pies.

    3. When we have bbqs I always warm tortillas and fill with pie filling.  I roll them like burros and fry on both sides then immediately roll in cinnamon sugar. Everyone loves them. Been doing this for at least 30 year’s. Sometimes I use cherry pie filling too. Love this5 stars

    4. I just realized this is three years old, but as of now you are my favorite blogger in the whole universe! Thank you for apple pie tacos, and giving me the inspiration to make strawberry pie tacos and blueberry pie tacos and pumpkin, and boston cream (dip the shell in chocolate), and, and, and….

      1. Aww, thank you for such a sweet message Jan! Glad you loved them, it’s an older recipe but definitely a favorite for us too!

    5. Yumm! I just found you via Sincerely Mindy These looks so delicious and so different. I have to try them. I am off to explore some more. I hope you share these at Dishing It & Digging it. The party is live now. Have a great week.

    6. Omg this looks wonderful, we have a few apple trees always looking for new ways to use them!!!!! Thank you Plus, I work at a daycare, these would make yummie treats!!!

      1. We have a tiny apple tree that’s just about 3 years old… I can’t wait until it grows and starts producing more fruit!

    7. You could set them in paper cup cake liners. I’m headed for a Halloween party & will be taking these! Thanks for a great idea!


    9. Now this is the way to print a recipe. No wasted paper or ink . Thank you so much. I can’t wait to try these great recipes.

    10. Do you have to use flour tortillas or do you just mean soft tortillas? I have Celiac Disease so can’t eat gluten. I’ve found one type of tortilla that is soft and tastes similar but does not have flour. Would that work or do you need the flour for them to fry right?

      1. I have only used flour but I’m certain other types of tortillas would work. You’re just looking for the tortilla to fry crisp. :)

    11. This is also good with cinnamon-sugar coated baked pie crust as the shell too. Although slightly more fragile, it tastes great! For more stability in the shell, leave flat and eat like a tostada. Coat the pie crust before baking by buttering the pie crust so the cinnamon-sugar sticks then bake at 400 degrees F for 9-11 minutes or until golden brown. Draping works better than standing if making the taco type shell. However, the tostada style is easy as pie! Love this recipe! Thanks!

    12. 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 !

    13. 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.

    14. 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

    15. Are you kidding me?! These apple pie tacos look amazing.
      I would love for you to share this at my T.G.I.F. Linky Party @ :) Have a great weekend!!

    16. 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!


    17. 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.

    18. 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.

    19. 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!

      1. Yes, definitely! The shells do not need to be heated, just the filling. You could prep all of the parts today and put it together tomorrow. :)

    20. 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.

    21. 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!

    22. 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

    23. 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.

    24. 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.

      1. if you wanted to do this in the oven like tht you can still make taco shells just drape them over two of the rack rungs and let them cook hanging there.