Apple Pie Tacos
Apple Pie Tacos combine America's beloved classic with a fun twist that takes just 30 minutes to prepare. This delightful fusion transforms the time-honored apple pie into handheld treats that maintain all the flavors you love while adding a crispy, cinnamon-sugar shell. Perfect for fall gatherings or weeknight desserts!
Equipment
- Oven
- Saucepan
- Shallow Dish
- Pastry Brush
Ingredients
Cinnamon Sugar Taco Shells
- 6 small flour tortillas 6-inch diameter
- 3 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Apple Pie Filling
- 3 medium apples Granny Smith or Honeycrisp, peeled and diced into 1/4-inch cubes
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves optional
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- whipped cream
- caramel sauce
- vanilla ice cream optional
- chopped nuts optional
Instructions
- Mix the granulated sugar and 1 tablespoon of ground cinnamon in a shallow dish wide enough to fit a tortilla.
- Preheat your oven to 375°F (190°C). Lightly brush both sides of each tortilla with melted butter.
- Press each buttered tortilla into the cinnamon-sugar mixture, coating both sides generously.
- Drape the coated tortillas over the bars of your oven rack, creating a taco shell shape. Alternatively, use the space between muffin cups in an upside-down muffin tin.
- Bake for 6-8 minutes until the shells are crisp and lightly browned. Remove and let cool to crisp up further.
- While the shells are baking, melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add the diced apples, brown sugar, cinnamon, nutmeg, and cloves (if using). Stir to combine.
- Add the lemon juice and cook the apple mixture for about 5 minutes, stirring occasionally, until the apples begin to soften but still maintain some texture.
- Mix the cornstarch with water in a small bowl until smooth, then stir this slurry into the apple mixture. Continue cooking for 1-2 minutes until the mixture thickens.
- Fill each cinnamon-sugar taco shell with the warm apple filling.
- Top with a dollop of whipped cream and a drizzle of caramel sauce. Add a small scoop of vanilla ice cream and a sprinkle of chopped nuts if desired.
- Serve immediately while the shells are still crisp and the filling is warm.
Notes
For a healthier version:
- Use whole wheat tortillas for increased fiber
- Reduce sugar and add stevia extract
- Use unsweetened applesauce instead of butter in the filling
- Try monk fruit sweetener or erythritol for a sugar-free version
- Add chopped walnuts or pecans for heart-healthy fats Storage tips:
- Store shells and filling separately
- Shells: airtight container at room temperature for up to 2 days
- Filling: refrigerate up to 5 days or freeze up to 3 months
- Assemble just before serving for best texture
- Use whole wheat tortillas for increased fiber
- Reduce sugar and add stevia extract
- Use unsweetened applesauce instead of butter in the filling
- Try monk fruit sweetener or erythritol for a sugar-free version
- Add chopped walnuts or pecans for heart-healthy fats Storage tips:
- Store shells and filling separately
- Shells: airtight container at room temperature for up to 2 days
- Filling: refrigerate up to 5 days or freeze up to 3 months
- Assemble just before serving for best texture
Nutrition
Calories: 215kcalCarbohydrates: 33gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 135mgFiber: 2gSugar: 19g
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