Apple Pie Tacos are such a fun twist on a classic apple pie recipe!
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!)
Click print here ↓
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!
Items You’ll Need For This Recipe
* round cookie cutter * flour tortillas * apple pie filling *
Equipment
Ingredients
Taco Shells
- 6 large flour tortillas
- 1 cup oil for frying
- ⅔ cup granulated sugar
- 2 teaspoons cinnamon
Filling
- 21 ounces apple pie filling 1 can, chopped coarsely
OR
- 3 large apples
- 1 ½ tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- ½ cup water divided
Other
- frozen whipped topping
- caramel sauce store bought or homemade
Instructions
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.
Filling
- 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.
Assembly
- (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!
Notes
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
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.
These looks so delicious!! I love the taste of cinnamon and apples with ice cream…these are making me hungry! Pinning!!
This looks soooo good! I’m pinning it and adding it to my list of things I have to bake!
Could you use caned apple pie filling? I use the no sugar kind
Absolutely!
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!
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. :)
Thank you for answering so quickly!!! I will let you know!!! Thanks
It was a huge hit! Thanks. Easy and fast to make.. even faster to eat!!!!
These look delicious I can’t wait to try these. my mouth is watering just thinking about them.
Sounds scrumptious,,have to make for the folks! Only addition, vanilla ice cream, my mom’s favorite ;)
What a very clever idea!!! I have to try these!!!
I’m really excited about trying these! So glad I came across this recipe
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.
Great idea, Michelle!
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!
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
I bet they would be delicious with fresh tortillas!
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.
Where is the recipe for the caramel sauce?
In this recipe I just used store bought but I have a Simple Decadent Caramel Sauce Recipe here that would be perfect if you’d like to make your own!
This looks so awesome, makes my mouth water!
Love this idea!! You’re brilliant :)
Thank you! :)
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.
Thanks!!!! :-)
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.
Happy New Year. Thank you for the recipes, helpful hints & contests. Have a Blessed Day on Purpose.
Can’t wait to try this!!!