Apple Pie Tacos Recipe

Introduction

Apple Pie Tacos are a fun and creative twist on a classic dessert. Crispy, cinnamon-coated tortillas cradle a warm, spiced apple filling, making each bite a delightful mix of textures and flavors.

Ingredients

• 6 small flour tortillas (4.5-inch street taco size)
• ⅓ cup salted butter, melted
• ¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
• 1 tsp ground cinnamon (or apple pie spice)
• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
• Whipped cream and caramel sauce (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Brush both sides of each tortilla generously with melted butter. In a shallow dish, mix the crushed vanilla wafers with the cinnamon. Press each tortilla into the crumb mixture to coat both sides, then let them rest on a wire rack for 5 minutes so the crumbs set.
2. Step 2: Drape the tortillas over the bars of your oven rack or place them over a taco mold, such as an upside-down muffin tin. Bake for 8-10 minutes until the tortillas are golden and crisp. Remove and allow them to cool for 5 minutes to crisp further.
3. Step 3: In a saucepan over medium heat, combine the apple pie filling and heavy cream. Stir frequently until warm, bubbly, and slightly thickened, about 5 minutes. For extra warmth, you can add a pinch of nutmeg.
4. Step 4: Spoon the warm apple filling into the crispy taco shells, letting some overflow. Top with whipped cream and drizzle with caramel sauce if desired.

Tips & Variations

• For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use coconut-based whipped cream.
• Try adding chopped toasted nuts, like pecans or walnuts, inside the tacos for added crunch.
• If you prefer fresh apples, sauté diced apples with cinnamon and a touch of brown sugar until soft before filling.
• Use graham cracker crumbs if vanilla wafers are unavailable; both provide a wonderful flavor and texture.

Storage

To store leftover apple pie tacos, keep the shells and filling separate. Store crispy shells in an airtight container at room temperature for up to 2 days to maintain crispness. The apple filling can be refrigerated in a sealed container for up to 3 days. Reheat the filling gently on the stove before assembling fresh tacos to keep the shells crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can prepare and bake the taco shells ahead of time. Store them in an airtight container at room temperature to keep them crisp, then fill just before serving.

What if I don’t have vanilla wafer crumbs?

You can substitute graham cracker crumbs or even crushed digestive biscuits. Both will work well with cinnamon to mimic that sweet, spiced crust flavor.

Apple Pie Tacos Recipe

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★★★★★

4.8 from 62 reviews

Apple Pie Tacos are a delightful dessert that combines the comforting flavors of classic apple pie with the fun shape of tacos. Crispy, cinnamon-vanilla coated tortilla shells are filled with warm, creamy apple pie filling and topped with luscious whipped cream and caramel sauce for an indulgent treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Taco Shells

• 6 small flour tortillas (4.5-inch street taco size)
• ⅓ cup salted butter, melted
• ¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
• 1 tsp ground cinnamon (or apple pie spice)

Filling

• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)

Toppings (Optional)

• Whipped cream
• Caramel sauce

Instructions

1. Prep Your Taco Shells: Preheat the oven to 375°F (190°C). Generously brush both sides of each flour tortilla with melted butter. In a shallow dish, mix the finely crushed vanilla wafer crumbs with ground cinnamon. Press each buttered tortilla into the crumb mixture, coating both sides thoroughly. Place the coated tortillas on a wire rack and let rest for 5 minutes to allow the crumbs to set.
2. Shape & Bake: Drape the coated tortillas over the bars of your oven rack or use a mold such as an upside-down muffin tin to create the taco shape. Bake in the preheated oven for 8-10 minutes, or until the tortillas turn golden brown and crisp. Remove from the oven and allow to cool for 5 minutes to crisp further.
3. Warm the Filling: While the shells bake, combine the canned apple pie filling and heavy cream in a saucepan over medium heat. Stir frequently until the filling is warmed through, bubbly, and slightly thickened, about 5 minutes. For extra flavor, you can add a pinch of nutmeg at this stage.
4. Assemble Your Tacos: Spoon the warm apple filling into the cooled, crispy taco shells. Allow some filling to overflow for extra indulgence. Finish by topping the tacos with whipped cream and drizzling caramel sauce over the top if desired.

Notes

• You can use graham cracker crumbs instead of vanilla wafer crumbs if preferred.
• For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free whipped cream.
• If fresh apples are preferred, sauté diced apples with cinnamon and sugar until tender instead of using canned apple pie filling.
• Allowing the shells to cool slightly helps them crisp up better for a perfect crunch.
• This dessert can be prepared in advance by making the shells and warming the filling right before serving.

Keywords: Apple Pie, Dessert Tacos, Cinnamon, Fall Dessert, Crispy Taco Shells, Whipped Cream, Caramel Sauce