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!)

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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
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Apple Pie Tacos

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 30 servings
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Taco Shells

  • 6 large flour tortillas
  • 1 cup oil for frying
  • cup sugar
  • 2 teaspoons cinnamon


  • 21 oz apple pie filling 1 can, chopped coarsely


  • 3 large apples
  • 1 ½ tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water (divided)


  • frozen whipped topping
  • caramel sauce (store bought or homemade)


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 ½" 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 ¼ 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.

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    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.
    4.92 from 25 votes

    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

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American


    More dessert recipes here

    collage of Apple Pie Tacos



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    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    Recipe Rating


      1. I just leave them at room temperature and be sure not to seal the container if they’re still warm.

    1. I made these last night and they were delicious. However, the shell was a bit tough. Has anyone experienced this? If so, any suggestions?5 stars

      1. I am so glad you enjoyed this recipe Anne! If your shell was tough, it’s possible your oil was not enough when cooking them.

    2. if you take an old, cleaned can….cut both ends off and cut open top to bottom, fold to make taco frame. using a pair of tongs, wrap the flour tortilla around can and put into grease for a few seconds. ta-ta… ready to use.4 stars

      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!