Apple Pie Tacos Recipe

Introduction

Apple Pie Tacos are a fun twist on a classic dessert, combining warm spiced apples with crispy, buttery taco shells. This easy recipe creates a delightful treat perfect for gatherings or a cozy night in.

Ingredients

• 6 small flour tortillas (4.5-inch street taco size)
• ⅓ cup salted butter, melted
• ¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
• 1 tsp ground cinnamon (or apple pie spice)
• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
• Whipped cream and caramel sauce (optional, for topping)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush both sides of each tortilla generously with melted butter. Mix the crushed vanilla wafers and cinnamon in a shallow dish. Press tortillas into the crumb mixture, coating both sides. Let the coated tortillas rest on a wire rack for 5 minutes so the crumbs set.
2. Step 2: Drape tortillas over the bars of your oven rack or use a taco mold (an upside-down muffin tin works great). Bake for 8-10 minutes until golden and crisp. Remove and let cool 5 minutes to crisp further.
3. Step 3: In a saucepan over medium heat, combine apple pie filling and heavy cream. Stir often until warm, bubbly, and slightly thickened (about 5 minutes). Optional: Add a pinch of nutmeg for extra warmth.
4. Step 4: Spoon warm apple filling into crispy shells, letting some overflow for maximum yum. Top with whipped cream and drizzle caramel sauce if desired.

Tips & Variations

• Use graham cracker crumbs instead of vanilla wafers for a slightly different flavor and crunch.
• For a dairy-free version, replace butter with coconut oil and use full-fat coconut milk instead of heavy cream.
• Add chopped nuts or raisins to the apple filling for extra texture.
• Serve with vanilla ice cream for an indulgent twist.

Storage

Store leftover apple pie filling in an airtight container in the refrigerator for up to 3 days. The taco shells are best served fresh but can be kept in an airtight container for 1 day to maintain crispness. Reheat the filling gently on the stove or microwave before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apples instead of canned filling?

Yes, sauté peeled and chopped fresh apples with cinnamon, a bit of sugar, and a splash of water until tender to make your own filling.

How do I keep the taco shells crispy?

Allow the shells to cool completely on a rack after baking and assemble right before serving to prevent sogginess.

Apple Pie Tacos Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

Delight your taste buds with these creative Apple Pie Tacos, featuring crispy cinnamon-coated flour tortillas filled with warm, sweet apple pie filling and topped with luscious whipped cream and caramel sauce. A fun twist on classic apple pie that’s perfect for a unique dessert or special treat.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Taco Shells

• 6 small flour tortillas (4.5-inch street taco size)
• ⅓ cup salted butter, melted
• ¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
• 1 tsp ground cinnamon (or apple pie spice)

Filling

• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)

Toppings (Optional)

• Whipped cream
• Caramel sauce

Instructions

1. Prep Your Taco Shells: Preheat your oven to 375°F (190°C). Brush both sides of each tortilla generously with melted butter. In a shallow dish, mix the finely crushed vanilla wafers with ground cinnamon. Press each buttered tortilla into the crumb mixture, coating both sides well. Place the coated tortillas on a wire rack and let them rest for 5 minutes to allow the crumbs to set properly.
2. Shape & Bake: Drape the coated tortillas over the bars of your oven rack or use a taco molds such as an upside-down muffin tin for shaping. Bake in the preheated oven for 8-10 minutes, or until the tortillas turn golden and crisp. Remove from the oven and let them cool for 5 minutes; this will help them crisp up further.
3. Warm the Filling: In a saucepan over medium heat, combine the apple pie filling and heavy cream. Stir frequently as you heat the mixture until it is warm, bubbly, and slightly thickened, which should take about 5 minutes. For extra warmth and spice, you can optionally add a pinch of nutmeg during this step.
4. Assemble Your Tacos: Spoon the warm apple filling into the crispy tortilla shells, allowing some filling to overflow for an indulgent look and flavor. Top each taco with whipped cream and a drizzle of caramel sauce if desired, then serve immediately and enjoy your dessert tacos.

Notes

• For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free whipped cream.
• Vanilla wafer crumbs can be replaced with graham cracker crumbs for a slightly different flavor.
• Ensure the tortillas are crisp before filling to prevent sogginess.
• These tacos are best served immediately after assembly for optimal texture.
• You can add a pinch of nutmeg or apple pie spice to the filling for added warmth and complexity.

Keywords: apple pie tacos, dessert tacos, baked tortillas, cinnamon apple dessert, sweet taco recipe