Apple Pie Tacos

5 from 7 votes

Apple Pie Tacos is a fun and tasty twist on the classic fruit-filled pie. This quick and easy dessert is a delicious combination of crispy, soft, sweet, and cinnamon in every single bite.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: tacos

Calories: 357kcal

Author: Jennifer Fishkind

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

Instructions

Preheat the oven to 425 degrees Fahrenheit and set out a cupcake or muffin tin, upside down.
Place the melted butter in a shallow bowl for dipping.
In a second shallow bowl, whisk together the brown sugar and cinnamon until well combined and all lumps have been broken up. Set a small plate next to it.
Dip each tortilla into the melted butter, covering both sides with the butter, and then allow the excess to drip off, shaking the tortilla gently.
Place the buttered tortilla on the plate and scoop some of the cinnamon sugar mixture onto it and spread it all over.
Gently shake the excess sugar back into the bowl and then repeat on the other side of the tortilla. You will have a thick cinnamon sugar layer on both sides of your tortilla.
Place the tortilla in between two muffin tin indents to form a taco shape.
Repeat with the remaining tortillas.
Bake for 5-7 minutes or until the “tacos” have puffed slightly and are holding their shape but are not golden brown yet.
While the tortillas are baking, place the apple pie filling in a medium sized mixing bowl and cut up any large apple slices into bite size pieces with a spoon, knife, or kitchen shears.
Pour in the caramel sauce and stir the mixture together until well combined.
Remove the partially baked shells from the oven, break any bubbles on the inside and scoop in 1-2 large spoonfuls of apple pie filling mixture. You want a good amount of filling but not so much that it spills out of the taco.
Place the tin back in the oven and cook for an additional 3-5 minutes or until the tacos are golden brown and the apple pie filling is hot.
Remove the shells from the oven and allow to cool for 3-5 minutes.
Serve warm, garnished with vanilla ice cream and drizzled caramel, optional.

Notes

Storage:

To store any leftover tacos, loosely cover them and keep them on the counter for up to 2 days or in the refrigerator for up to 5 days.

Tips:

Drizzle some chocolate sauce over the top of your tacos once they come out of the oven for a bit of color and an added layer of flavor.
I used the street size flour tortillas, but if you want to make them mini, you can try the small 8 inch rounds or even use Flatout Foldits.
Add in some chopped walnuts or pecans to the apple pie filling and caramel mixture or sprinkle them on top as a garnish for a bit of extra crunch and flavor.
If you want to up the flavor and texture of the recipe you can garnish it with mini-chocolate chips, white chocolate chips or caramel bits.
Change up the type of Pie Taco you make by using a new pie filling such as cherry, strawberry or blueberry. Depending on the new pie flavor you may want to omit the caramel sauce or substitute a white chocolate sauce instead.

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