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.
