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Apple Pie Tacos
Donna

Apple Pie Tacos

Hey kitchen friends! Imagine your favorite cozy apple pie transformed into a crispy, handheld taco—perfect for when you want a fun twist on a classic fall treat. These Apple Pie Tacos are easy to make, deliciously warm with cinnamon-spiced apple filling, and topped with whipped cream and caramel for that extra smile-inducing touch. Let’s get baking!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories: 270
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • oven
  • wire rack
  • saucepan
  • taco mold

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Brush both sides of each tortilla generously with melted butter.
  3. Mix the crushed vanilla wafers and cinnamon in a shallow dish.
  4. Press tortillas into the crumb mixture, coating both sides.
  5. Let the coated tortillas rest on a wire rack for 5 minutes so the crumbs set.
  6. Drape tortillas over the bars of your oven rack or use a taco mold (an upside-down muffin tin works great).
  7. Bake for 8-10 minutes until golden and crisp.
  8. Remove and let cool 5 minutes to crisp further.
  9. In a saucepan over medium heat, combine apple pie filling and heavy cream.
  10. Stir often until warm, bubbly, and slightly thickened (about 5 minutes).
  11. Optional: Add a pinch of nutmeg for extra warmth.
  12. Spoon warm apple filling into crispy shells, letting some overflow for maximum yum.
  13. Top with whipped cream and drizzle caramel sauce.