Apple Pie Tacos are a delightful twist on classic fall flavors, combining a crispy, cinnamon-sugar taco shell with a rich, creamy apple pie filling. Topped with whipped cream and a drizzle of caramel sauce, these dessert tacos bring all the cozy tastes of apple pie into a fun, handheld treat that's perfect for any gathering.
Why You’ll Love This Recipe
I love how quick and easy these Apple Pie Tacos are to make. They combine the crispy texture of a taco shell with the warm, comforting flavors of apple pie, creating a perfect fall dessert. Whether I’m using store-bought shortcuts or making everything from scratch, the final result is always impressive and delicious. Plus, they’re incredibly fun to serve at parties or casual get-togethers.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- street taco flour tortillas (about 4.5 inches in diameter)
- salted butter, melted (or unsalted butter with a pinch of salt)
- vanilla wafer crumbs, finely crushed (graham cracker crumbs or granulated sugar can be substituted)
- ground cinnamon
- apple pie filling (store-bought or homemade)
- heavy cream
- whipped cream (optional, store-bought or homemade)
- caramel sauce (optional, store-bought or homemade)
directions
- Preheat the oven to 400°F. Turn a muffin tin upside down.
- Place melted butter in one shallow bowl. In another shallow bowl, mix vanilla wafer crumbs and ground cinnamon.
- Dip each tortilla first into the butter, then into the crumb mixture, coating both sides thoroughly.
- Drape the tortillas between the inverted muffin tin cups to form a taco shape.
- Bake for about 10 minutes or until golden brown and crispy. Let them cool completely.
- Warm the apple pie filling, then stir in the heavy cream.
- Fill each taco shell with the creamy apple pie filling.
- Top with whipped cream and drizzle with caramel sauce before serving.
Servings and timing
This recipe makes about 10-12 Apple Pie Tacos. Preparation and baking together take roughly 30 minutes. If needed, I can easily double the recipe for a larger crowd.
Variations
I sometimes like to add a sprinkle of chopped walnuts, pecans, or almonds for extra crunch. For a spicier twist, I mix a little nutmeg or clove into the cinnamon-sugar coating. Using different types of apples in the filling, like Granny Smith for tartness or Honeycrisp for sweetness, also changes the flavor beautifully.
storage/reheating
The taco shells can be stored at room temperature in an airtight container for up to one week. The apple pie filling should be refrigerated in an airtight container and will last for 3 to 5 days. When I want to serve leftovers, I gently reheat the filling in the microwave or on the stovetop and then fill fresh or leftover taco shells.
FAQs
How do I keep the taco shells crispy?
I always make sure the shells are baked until golden and fully crispy. Storing them in an airtight container at room temperature helps maintain their crunch.
Can I make these tacos ahead of time?
I like to prepare the components ahead of time but assemble them just before serving to keep the shells crispy and the filling fresh.
What type of apple pie filling works best?
I prefer a slightly chunky filling with a balance of sweet and tart apples. Homemade filling gives me the most control over flavor, but a good-quality canned filling works in a pinch.
Can I freeze Apple Pie Tacos?
I don't recommend freezing assembled tacos, but the apple pie filling can be frozen for up to three months and thawed before use.
What can I use instead of vanilla wafer crumbs?
When I’m out of vanilla wafers, I substitute graham cracker crumbs or even granulated sugar mixed with cinnamon for a slightly different texture and flavor.
Conclusion
Apple Pie Tacos are a fun, delicious way to enjoy the cozy flavors of fall. Whether I’m whipping them up for a party, a family gathering, or just a fun treat after dinner, they always bring smiles. Easy to customize and even easier to love, these tacos are a must-try for any dessert lover.
Apple Pie Tacos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10-12 tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Apple Pie Tacos are a fun, handheld twist on traditional apple pie, featuring crispy cinnamon-sugar taco shells filled with creamy apple pie filling, whipped cream, and caramel sauce — the perfect easy fall dessert everyone will love!
Ingredients
- Street taco flour tortillas (about 4.5 inches diameter)
- Salted butter, melted (or unsalted with a pinch of salt)
- Vanilla wafer crumbs, finely crushed (or graham cracker crumbs/granulated sugar)
- Ground cinnamon
- Apple pie filling (store-bought or homemade)
- Heavy cream
- Whipped cream (optional)
- Caramel sauce (optional)
Instructions
- Preheat the oven to 400°F and invert a muffin tin.
- Dip tortillas in melted butter, then coat with vanilla wafer and cinnamon mixture.
- Drape tortillas over the inverted muffin tin to form taco shapes.
- Bake for 10 minutes until golden and crispy; cool completely.
- Warm the apple pie filling and stir in heavy cream.
- Fill each taco shell with the creamy apple pie filling.
- Top with whipped cream and caramel sauce before serving.
Notes
- Add chopped nuts like walnuts, pecans, or almonds for extra crunch.
- Mix a little nutmeg or cloves into the cinnamon-sugar for extra spice.
- Use tart apples (like Granny Smith) or sweet apples (like Honeycrisp) for variations.
- Store taco shells separately in an airtight container for up to one week.
- Assemble just before serving to keep shells crispy.
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