Description
Delight in these creative Apple Pie Tacos featuring cinnamon-sugar coated flour tortillas baked to a perfect taco shape, filled with warm apple pie filling mixed with caramel sauce, and optionally topped with vanilla ice cream and extra caramel. A fun twist on classic apple pie that’s perfect for dessert or a sweet snack.
Ingredients
Scale
For the Taco Shells
- ¼ cup (½ stick) salted butter, melted
- ½ cup light brown sugar
- 2 Tablespoons cinnamon
- 6 (4.5 inch) street taco flour tortillas
For the Filling
- 20 ounce can apple pie filling
- ⅓ cup caramel sauce
Optional Garnishes
- Vanilla ice cream
- Extra caramel sauce
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 425°F (220°C) and position a cupcake or muffin tin upside down on a baking sheet or oven rack to form a stable base for shaping the tortillas.
- Prepare Butter and Cinnamon Sugar: Pour the melted butter into a shallow bowl for dipping. In a separate shallow bowl, whisk together the brown sugar and cinnamon thoroughly, breaking up any lumps. Set a small plate nearby for coating the tortillas.
- Coat Tortillas with Butter: Dip each flour tortilla into the melted butter, ensuring both sides are evenly coated, and allow excess butter to drip off by gently shaking the tortilla.
- Coat Tortillas with Cinnamon Sugar: Place the buttered tortilla on the plate, scoop some cinnamon sugar onto it, and spread evenly over one side. Gently shake off the excess sugar back into the bowl. Repeat the sugar coating on the other side of the tortilla so both sides have a thick cinnamon-sugar layer.
- Shape Tortillas: Place each coated tortilla over two muffin tin indents (upside down) to create a taco shell shape. Repeat this process for all tortillas.
- Bake Taco Shells Partially: Bake the shaped tortillas for 5-7 minutes until they puff slightly and hold their taco shape but are not golden brown yet.
- Prepare Apple Pie Filling: While the shells bake, transfer the apple pie filling to a medium mixing bowl and cut any large apple slices into bite-sized pieces using a spoon, knife, or kitchen shears. Stir in the caramel sauce until well mixed.
- Fill Taco Shells: Remove the partially baked shells from the oven, use a utensil to gently pop any bubbles on the inside, then spoon 1-2 large spoonfuls of the apple pie filling mixture into each shell, being careful not to overfill.
- Bake Filled Tacos: Return the filled taco shells to the oven and bake for an additional 3-5 minutes until the taco shells turn golden brown and the filling is warmed through.
- Cool and Serve: Remove the tacos from the oven and let them cool for 3-5 minutes before serving. Optionally, garnish the warm apple pie tacos with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for an indulgent touch.
Notes
- For crispier taco shells, avoid over-buttering the tortillas.
- If you prefer a spicier kick, add a pinch of ground nutmeg or allspice to the cinnamon sugar mixture.
- Caramel sauce can be homemade or store-bought depending on your preference.
- Use a muffin tin upside down to ensure tortillas hold a taco shape while baking.
- These Apple Pie Tacos are best enjoyed warm for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie tacos, cinnamon sugar tortillas, baked dessert tacos, caramel apple dessert, fall dessert, quick apple pie
