Introduction

Apple Pie Tacos are a fun and delicious twist on a classic dessert. Crispy cinnamon-sugar coated tortillas hold warm, caramel-spiced apple pie filling, making for an irresistible treat that’s perfect for any occasion.

The image shows a dessert with two cinnamon sugar taco shells filled with warm, glossy apple chunks that have a golden color and soft texture. On top of each taco shell is a scoop of creamy vanilla ice cream with a smooth, light cream color, slightly melting and drizzled with golden caramel sauce. The dessert is served on a white plate with a subtle pattern, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425°F and place a cupcake or muffin tin upside down on the oven rack to use as a taco mold.
Step 2: Pour the melted butter into a shallow bowl for dipping.
Step 3: In a second shallow bowl, whisk together the brown sugar and cinnamon until smooth. Set a small plate nearby for coating tortillas.
Step 4: Dip each tortilla into the melted butter, coating both sides, and allow excess to drip off gently.
Step 5: Place the buttered tortilla on the plate and sprinkle with cinnamon sugar, spreading it evenly over one side.
Step 6: Shake off any excess sugar back into the bowl, then repeat on the other side of the tortilla so both sides have a thick cinnamon sugar layer.
Step 7: Carefully drape the tortilla over two muffin tin indents to form a taco shape.
Step 8: Repeat the dipping, coating, and shaping process with all remaining tortillas.
Step 9: Bake the tortillas for 5–7 minutes until they puff slightly and hold their shape but are not yet golden brown.
Step 10: While baking, place the apple pie filling in a bowl and chop any large apple pieces into bite-sized chunks.
Step 11: Stir in the caramel sauce until the filling is well combined.
Step 12: Remove the partially baked shells from the oven, gently break any bubbles inside, and spoon 1–2 heaping spoonfuls of filling into each shell, careful not to overfill.
Step 13: Return the filled tacos to the oven and bake an additional 3–5 minutes until tacos are golden and filling is hot.
Step 14: Remove from oven and let cool for 3–5 minutes before serving.
Step 15: Serve warm, optionally garnished with vanilla ice cream and a drizzle of caramel sauce.

Tips & Variations

Use corn tortillas for a gluten-free version, but handle gently as they may break more easily.
Swap apple pie filling for peach or cherry pie filling for a fruity twist.
For extra crunch, sprinkle chopped nuts over the filling before baking.
Make ahead by baking the taco shells in advance; fill and warm just before serving.

Storage

Store leftover filled apple pie tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to crisp up the shells and warm the filling. Avoid microwaving to keep shells from becoming soggy.

How to Serve

The image shows three small taco-shaped shells arranged in a metal cupcake tray. Each shell is golden-brown with a slightly rough, crispy texture covered in specks of cinnamon, and they are curved upright to hold the filling. The filling inside each shell is a glossy, light amber-colored apple mixture with soft, thick chunks that look juicy and sweet. In the background, there are several apples in red, yellow, and green colors, slightly blurred, sitting on a white marbled surface. The focus is sharp on the front shells, highlighting their texture and shiny filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake the tortilla shells ahead and store them in an airtight container. Fill and bake them with the apple pie filling just before serving to keep the shells crispy.

What can I use if I don’t have a muffin tin?

If you don’t have a muffin tin, try using a wire rack or any oven-safe object that can support the tortillas into a curved taco shape while baking.