Apple Pie Tacos

Apple Pie Tacos are a tasty twist on the classic apple pie recipe and turns a traditional Mexican meal into a hand-held dessert meant for after dinner. This cinnamon sugar-coated tortilla loaded with apple pie filling from a can is ready in under 20 minutes using only 6 simple ingredients.

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Apple Pie Dessert Taco

Apple Pie Tacos are so quick and easy to make in less than 20 minutes, it will become your new favorite fall recipe that will replace the classic apple pie!

It’s as simple as baking a buttery, cinnamon sugar coated flour tortilla into a taco shell shape, stuffing it with an apple caramel mixture, and cooking it into the perfect contrasting crispy, crunchy, soft, and gooey combination.

This shortcut recipe not only uses a can of apple pie filling to save time, but it also bakes the taco shells in the oven instead of frying them for fewer calories (on the backside of a muffin pan).

More Unconventional Apple Pie Recipes

Cinnamon Roll Apple Pie Cups

Apple Pie Bites

Apple Pie Cookies

Apple Pie Roll-Ups

Ingredients

• Salted butter: You can also use unsalted butter for this recipe but I recommend adding a pinch of salt to help balance the flavors. 
• Light brown sugar: Light brown sugar: You can substitute granulated white sugar if you like, though it may not stick quite as well to the butter. You can also use dark brown sugar but it will be harder to tell when the tacos are ready. 
• Cinnamon
• Street taco flour tortillas: In the event that you cannot find street taco flour tortillas, you can use any flour tortilla and use a 5 inch round cookie cutter to cut out the “taco shell”.
• Apple pie filling: You can also use a homemade apple pie filling if you prefer. 
• Caramel sauce

Recommended Tools

• Muffin or cupcake tin
• Shallow dipping bowls
• Plate
• Measuring tools
• Mixing tools
• Mixing bowl

How to Make Apple Pie Tacos

Apple Pie Tacos is a quick and easy way to turn a traditional taco dinner into a delicious dessert. Each crispy sweet shell is filled with a caramel fruit mixture and served warm from the oven with a scoop of ice cream or a drizzle of caramel sauce.

1. Coat The Tortillas: Dip both sides of the tortillas into melted butter, and spread the cinnamon-sugar mixture on top until coated. Shake off the excess sugar and repeat on the other side.
   Pro Tip: You will have a thick cinnamon-sugar layer on both sides of your tortilla.
2. Bake: Place the tortilla in between the upside-down muffin tin indents to form a taco shape. Bake at 425 degrees Fahrenheit for 5-7 minutes or until the “tacos” have puffed slightly and are holding their shape but are not golden brown yet.
3. Prepare The Pie Filling: Place the apple pie filling in a bowl and cut the apple slices into bite-size pieces. Add the caramel sauce and stir until combined.
4. Assemble: Break any bubbles on the inside of the partially baked shells and fill with the apple pie filling mixture.
   Pro Tip: You want a good amount of filling but not so much that it spills out of the taco. 
5. Cook: Cook for an additional 3-5 minutes or until the tacos are golden brown and the apple pie filling is hot.
6. Serve: Allow the tacos to cool for 3-5 minutes. Serve warm, garnished with vanilla ice cream and drizzled caramel, optional. Enjoy!

Storage Tips

• To Store: To store any leftover tacos, loosely cover them and keep them on the counter for up to 2 days or in the refrigerator for up to 5 days.

Other Easy Dessert Recipes

• S’more Bites
• Apple Cider Doughnut Cake
• Death By Chocolate Poke Cake
• Heaven On Earth Cake
• Orange Creamsicle Pie
• Apple Cider Donuts
• Caramel Apple Dessert Cups

5 from 7 votes

Apple Pie Tacos

Author — Jennifer Fishkind

Serves — 6

Apple Pie Tacos is a fun and tasty twist on the classic fruit-filled pie. This quick and easy dessert is a delicious combination of crispy, soft, sweet, and cinnamon in every single bite.

PrintRatePin Save Saved

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

  

1x2x3x

• ▢ ¼ cup (½ stick) salted butter melted
• ▢ ½ cup light brown sugar
• ▢ 2 Tablespoons cinnamon
• ▢ 6 (4.5 inch) street taco flour tortillas
• ▢ 20 ounce can apple pie filling
• ▢ ⅓ cup caramel sauce
• ▢ Vanilla ice cream optional garnish
• ▢ Extra caramel sauce optional garnish

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit and set out a cupcake or muffin tin, upside down.
• Place the melted butter in a shallow bowl for dipping.
• In a second shallow bowl, whisk together the brown sugar and cinnamon until well combined and all lumps have been broken up. Set a small plate next to it.
• Dip each tortilla into the melted butter, covering both sides with the butter, and then allow the excess to drip off, shaking the tortilla gently.
• Place the buttered tortilla on the plate and scoop some of the cinnamon sugar mixture onto it and spread it all over.
• Gently shake the excess sugar back into the bowl and then repeat on the other side of the tortilla. You will have a thick cinnamon sugar layer on both sides of your tortilla.
• Place the tortilla in between two muffin tin indents to form a taco shape.
• Repeat with the remaining tortillas.
• Bake for 5-7 minutes or until the “tacos” have puffed slightly and are holding their shape but are not golden brown yet.
• While the tortillas are baking, place the apple pie filling in a medium sized mixing bowl and cut up any large apple slices into bite size pieces with a spoon, knife, or kitchen shears.
• Pour in the caramel sauce and stir the mixture together until well combined.
• Remove the partially baked shells from the oven, break any bubbles on the inside and scoop in 1-2 large spoonfuls of apple pie filling mixture. You want a good amount of filling but not so much that it spills out of the taco.
• Place the tin back in the oven and cook for an additional 3-5 minutes or until the tacos are golden brown and the apple pie filling is hot.
• Remove the shells from the oven and allow to cool for 3-5 minutes.
• Serve warm, garnished with vanilla ice cream and drizzled caramel, optional.

Jenn’s Notes

Storage:

To store any leftover tacos, loosely cover them and keep them on the counter for up to 2 days or in the refrigerator for up to 5 days.

Tips:

• Drizzle some chocolate sauce over the top of your tacos once they come out of the oven for a bit of color and an added layer of flavor.
• I used the street size flour tortillas, but if you want to make them mini, you can try the small 8 inch rounds or even use Flatout Foldits.
• Add in some chopped walnuts or pecans to the apple pie filling and caramel mixture or sprinkle them on top as a garnish for a bit of extra crunch and flavor. 
• If you want to up the flavor and texture of the recipe you can garnish it with mini-chocolate chips, white chocolate chips or caramel bits. 
• Change up the type of Pie Taco you make by using a new pie filling such as cherry, strawberry or blueberry. Depending on the new pie flavor you may want to omit the caramel sauce or substitute a white chocolate sauce instead.

Nutrition Info

Calories: 357kcal | Carbohydrates: 67g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 374mg | Potassium: 126mg | Fiber: 3g | Sugar: 39g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg

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