These tacos’ shells are made from tortillas that have been crisp-fried with cinnamon sugar and cut into rounds with a cookie cutter. They can be prepared days in advance and only take about 20 seconds each.
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 did in the photos above, worked perfectly!). I made a homemade filling but you can definitely use canned filling to make these quickly.
New: I’ve added my own easy stove-top recipe for homemade apple pie filling to the website; it makes the same amount as one can of store-bought pie filling.
Here is 4 recipe(s):
Apple Pie Tacos
A fun variation on a traditional apple pie recipe are apple pie tacos.
Prep: 20min
Total: 25min
Yield: 30
Serving Size: 1 serving
Nutritional Information: 1 serving contains 82 kcal of energy, 16 g of carbohydrates, 1 g of fat, 1 mg of cholesterol, 56 mg of sodium, and 10 g of sugar.
Ingredients:
- 6 large Flour Tortillas
- 1 cup Oil for frying
- ⅔ cup sugar
- 2 teaspoons cinnamon
- 1 21 oz can apple pie filling (, 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))
Instruction:
- Set on a pan to cool. These may be stored at room temperature for up to three days.
- Stir together the butter, diced apples, cinnamon, and brown sugar over medium heat. Add about 1/4 cup water, then cook for about 4 minutes on medium heat. the remaining water with 1 teaspoon of cornstarch, then pour it into the pan. Cook the apples until they are soft and most of the liquid has evaporated.
- Fill each taco shell with roughly 2 tablespoons of pie filling (amount will vary depending on size of shell); top with frozen whipped topping and, if desired, a drizzle of caramel sauce (see note below for serving suggestions).
Baked Apple Pie Tacos
These simple Apple Pie Tacos have a delectable apple filling with cinnamon and sugar inside a crispy, sweet taco that is then drizzled with caramel sauce and topped with whipped cream.
Prep: 14min
Total: 20min
Yield: 25
Serving Size: 1 taco
Nutritional Information: 1 taco contains 79 kcal of energy, 15 g of carbohydrates, 1 g of protein, 2 g of fat, 1 g of saturated fat, 5 mg of cholesterol, 50 mg of sodium, 1 g of fiber, and 9 g of sugar.
Ingredients:
- 5 large flour tortillas
- 4 tablespoons unsalted butter (divided)
- 3/4 cup sugar (divided)
- 3 teaspoons cinnamon (divided)
- 4 Granny Smith apples (peeled and diced)
- 1 tablespoon lemon juice (freshly squeezed)
- 1/4 cup caramel sauce (optional)
- whipped cream (optional)
Instruction:
- Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.
- Take each tortilla and cut it into 4-5 circles with a 4-inch round cookie cutter. Repeat until you have about 20 in total.
- Combine 2 tablespoons of melted butter with 1/4 cup of sugar and 1 teaspoon of cinnamon in a medium bowl.
- One tortilla circle should be added to the bowl, then it should be coated. Repeat for the remaining circles.
- Flip the muffin tin upside down. Once all the tacos are in place, place a tortilla piece in between each pair of muffin cups.
- Bake for 5-6 minutes until golden.
- Mix the diced apples with the remaining 1/2 cup sugar, 2 teaspoons of cinnamon, and the lemon juice in the meantime.
- The remaining 2 tablespoons of butter should be added to a skillet that is on medium heat. Add the apple mixture and cook for three to four minutes, or until soft.
- Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.
Apple Pie Tacos
A tasty and enjoyable variation on the traditional fruit-filled pie are apple pie tacos. Every bite of this quick and simple dessert is a delectable combination of crispy, soft, sweet, and cinnamon.
Prep: 5min
Total: 15min
Yield: 6
Serving Size: 1 serving
calories 357 kcal, 67 g of carbohydrates, 3 g of protein, 10 g of fat, 6 g of saturated fat, and 0 g of trans fats. 3 g, 20 mg of cholesterol, 374 mg of sodium, 39 g of sugar, 4 g of unsaturated fat, and 1 serving size.
Ingredients:
- ¼ cup (½ stick) salted butter (melted)
- ½ cup light brown sugar
- 2 Tablespoons cinnamon
- 6 (4.5 inch) street taco flour tortillas
- 20 ounce can apple pie filling
- ⅓ cup caramel sauce
- Vanilla ice cream (optional garnish)
- Extra caramel sauce (optional garnish)
Instruction:
- Place an upside-down cupcake or muffin tin on the counter and preheat the oven to 425 degrees Fahrenheit.
- Place the melted butter in a shallow bowl for dipping.
- Brown sugar and cinnamon should be thoroughly combined and all lumps broken up in a second shallow bowl. Set a small plate next to it.
- Each tortilla should be dipped into the melted butter and coated on both sides. Let the excess drip off while gently shaking the tortilla.
- Spread some of the cinnamon sugar mixture over the buttered tortilla that has been placed on a plate.
- Repeat on the other side of the tortilla by gently shaking the extra sugar back into the bowl. Both sides of your tortilla will be covered in a thick layer of cinnamon sugar.
- To create a taco, place the tortilla between the two muffin tin indentations.
- Repeat with the remaining tortillas.
- The “tacos” should be baked for 5-7 minutes, or until they have slightly puffed and are holding their shape but are not yet golden brown.
- Place the apple pie filling in a medium mixing bowl and, using a spoon, knife, or kitchen shears, chop any large apple slices into bite-sized pieces while the tortillas are baking.
- Add the caramel sauce and combine everything thoroughly by stirring.
- Scoop in one or two generous spoonfuls of the apple pie filling mixture after taking the partially baked shells out of the oven and popping any bubbles inside. A sufficient amount of filling is desired, but not one that causes the taco to overflow.
- Reheat the tin in the oven for an additional three to five minutes, or until the tacos are crisp-golden and the apple pie filling is warm.
- After removing the shells from the oven, let them cool for three to five minutes.
- Serve warm, topped with optional drizzles of caramel and vanilla ice cream.
Apple Pie Tacos
Apple Pie Tacos from Delish. com are a quick fix for those apple pie cravings.
Prep: 15min
Total: 45min
Yield: 9 serving(s)
Ingredients:
- 3 large flour tortillas
- Vegetable oil, for frying
- 1/2 c. cinnamon sugar
- 2 tbsp. butter
- 4 apples, peeled, cored, and chopped
- 1/4 c. granulated sugar
- 1/4 c. lightly packed brown sugar
- Juice of 1/2 lemon
- 1 tsp. ground cinnamon
- Pinch kosher salt
- Magnum Milk Chocolate Vanilla Ice Cream, for serving
Instruction:
- Set up your workspace by adding cinnamon sugar to a small bowl. Beside it, place an upside-down muffin tin.
- Create the shells by cutting smaller circles from the tortillas with a 3 to 4 inch cookie cutter. Heat about 1″ of oil in a large skillet over medium heat until shimmering. Add a tortilla to the skillet one at a time and let it sizzle for 30 seconds. To make a taco shell, flip the tortilla over and use tongs to fold it in half. Cook the shell with tongs the entire time, supporting it on one side only, until golden, about 2 minutes. About 2 minutes longer, flip and cook until golden on the other side.
- Place the shell in between the muffin tin’s inverted cups after immediately tossing it in the cinnamon sugar. Repeat with remaining tortillas.
Apple Pie TACOS! – La Cooquette
FAQ
Is it better to cook apple pie filling first?
The apple pie filling is never undercooked or watery because it is precooked before baking. Additionally, it’s a fantastic method for preventing the dreaded space between the baked top crust and the filling.
Why is cornstarch added to apple pie?
Flour, cornstarch, and tapioca are ingredients that thicken pie fillings and prevent them from being a watery mess. Apples release less liquid than berries do, so they require less thickener. Flour and cornstarch both work well in an apple pie.
How do you make apple pie filling not runny?
Apples should have most of their juice removed, then the thickened juice should be added back to the filling. Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour. Vent the pie’s top crust to let juice steam out.
What is the secret to apple pie?
The best kept secret for making apple pie, however, is to combine your apples with the remaining ingredients (flour, butter, light and brown sugars, spices), and let it sit overnight. The sugar will cause the apples to release liquid, which is essential for a moist, not soggy, filling.