These Apple Pie Chimichangas are a sweet, crispy, and golden twist on the classic apple pie I love—wrapped in a flour tortilla, fried to perfection, and dusted in cinnamon sugar. Each bite delivers warm apple filling with hints of cinnamon and buttery crust, making this the ultimate handheld dessert for fall or any time I’m craving something cozy and indulgent.
Why You’ll Love This Recipe
I love this recipe because it takes all the flavors of a traditional apple pie and transforms them into a fun, easy-to-make dessert. It’s quicker than baking a full pie, and I can make them with store-bought or homemade apple filling. The crispy fried tortilla contrasts perfectly with the warm apple center, and the cinnamon sugar coating gives it that irresistible churro-like finish. It’s like apple pie meets dessert taco—and I’m here for it.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Flour tortillas (soft taco size)
- Apple pie filling (homemade or canned)
- Ground cinnamon
- Granulated sugar
- Butter (melted)
- Vegetable oil (for frying)
- Optional: whipped cream, vanilla ice cream, or caramel sauce for serving
directions
- I spoon a few tablespoons of apple pie filling into the center of each tortilla, keeping it about an inch away from the edges.
- I fold the sides in and roll up the tortillas tightly like a burrito, securing the seams with a toothpick if needed.
- In a large skillet or deep saucepan, I heat vegetable oil over medium heat until it reaches about 350°F.
- I carefully place the chimichangas seam-side down in the oil and fry them until golden brown and crispy, turning as needed. This usually takes about 2–3 minutes per side.
- Once fried, I transfer them to a paper towel-lined plate to drain excess oil.
- While still warm, I brush them with melted butter and roll them in a cinnamon sugar mixture until fully coated.
- I serve them warm, optionally with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Servings and timing
This recipe makes about 6 chimichangas.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I sometimes mix a handful of chopped nuts (like pecans or walnuts) into the apple filling for added crunch. Swapping the apple filling for cherry, blueberry, or peach makes a whole new flavor of dessert chimichanga. For a baked version, I brush the wrapped chimichangas with butter and bake at 400°F for about 15–18 minutes until golden, then coat in cinnamon sugar.
storage/reheating
If I have leftovers, I store them in the fridge in an airtight container for up to 2 days. To reheat and keep them crisp, I warm them in the oven or air fryer at 350°F for about 5–7 minutes. Microwaving works too, but they won’t stay crispy.
FAQs
Can I use homemade apple pie filling?
Yes, and I often do when I have extra apples. I just cook peeled, chopped apples with butter, sugar, and cinnamon until soft and syrupy before using it as filling.
Can I air fry these instead of deep frying?
Absolutely. I brush them with oil or butter and air fry at 375°F for about 8–10 minutes, flipping halfway through. They still get crispy and delicious.
What type of tortillas should I use?
I go with soft, 8-inch flour tortillas—they’re the perfect size for wrapping and hold up well during frying.
How do I prevent them from unrolling while frying?
I make sure to roll them tightly and place them seam-side down in the oil first. Using toothpicks to secure the seam also helps, just remember to remove them before serving.
Can I make these ahead of time?
I can assemble them in advance and store them in the fridge (uncooked) for a few hours. Then I just fry them fresh when I’m ready to serve.
Conclusion
Apple Pie Chimichangas are a fun, delicious way to enjoy the classic flavors of apple pie without all the effort of making a traditional one. They’re quick to prepare, delightfully crispy, and totally indulgent—perfect for when I want a crowd-pleasing dessert that’s just a little different. Once I tried them, they became a regular treat in my dessert lineup.
Print
Apple Pie Chimichangas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Category: Dessert, Fall Recipes, Fried Treats
- Method: Frying, Stovetop
- Cuisine: American, Tex-Mex Inspired
- Diet: Vegetarian
Description
These Apple Pie Chimichangas are a crispy, golden twist on traditional apple pie—wrapped in a flour tortilla, fried to perfection, and coated in cinnamon sugar. This handheld dessert is the perfect fall treat, combining warm apple filling with a crunchy, churro-like finish.
Ingredients
- Flour tortillas (soft taco size)
- Apple pie filling (homemade or canned)
- Ground cinnamon
- Granulated sugar
- Butter (melted)
- Vegetable oil (for frying)
- Optional toppings: whipped cream, vanilla ice cream, caramel sauce
Instructions
- Spoon a few tablespoons of apple pie filling into the center of each tortilla, leaving space around the edges.
- Fold the sides in and roll tightly like a burrito; use toothpicks to secure if needed.
- Heat vegetable oil in a skillet to 350°F.
- Fry chimichangas seam-side down until golden brown, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain.
- While still warm, brush with melted butter and roll in a cinnamon-sugar mixture.
- Serve warm with whipped cream, ice cream, or caramel sauce if desired.
Notes
- Add chopped pecans or walnuts to the filling for crunch.
- Use cherry, peach, or blueberry pie filling for a twist.
- For a baked version, brush with butter and bake at 400°F for 15–18 minutes, then roll in cinnamon sugar.
- Air fryer option: Brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
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