Apple Pie Tacos

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Dipping an Apple Pie Taco into a bowl of caramel sauce.

5 from 1 vote

Skip the fork and dive into these handheld Apple Pie Tacos! Sweet apples, crunchy shells, and a drizzle of dulce de leche make every bite delicious.

Prep Time10

Cook Time25

Cooling time15

Total Time50

Course: Desserts

Cuisine: American

Keyword: apple, Apple Pie Tacos, apples, dessert tacos, dulce de leche, tacos

Servings: tacos

Calories: 513kcal

Author: Michaela Kenkel

Equipment

1 4" round cookie or biscuit cutter
4 Pack Black Kitchen Tongs
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Ingredients

For the taco shells:

8 burrito-sized flour tortillas
vegetable oil for frying
1 cup granulated sugar
3 teaspoons ground cinnamon

For the apple pie filling:

3 large Granny Smith apples peeled and finely diced
1 lemon juiced
½ stick (1/4 cup) unsalted butter
3 Tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
½ cup water

Optional Garnishes:

whipped cream
dulce de leche thinned with a little heavy cream for drizzling and dunking.
vanilla ice cream

Instructions

Prepare the Cinnamon Sugar Taco Shells

Use the cookie or biscuit cutter to cut circles from the flour tortillas. (If you’re careful and cut them close to the edge and close together you can get 5 circles out of each tortilla.) Cut these out and set aside.
Combine the sugar and cinnamon in a bowl and set aside. Line a large platter with paper towels.
Heat about 3" of oil in a small pan over medium heat. When the oil reaches a temperature of 350-365 dgrees F, you are ready to fry!
Place a tortilla circle into the hot oil using tongs. Allow to brown on one side for a few seconds, until light golden brown but still pliable. Turn the tortilla over and carefully fold in half using the tongs. Hold the circle in the folded position with the tongs and allow tortilla to crisp to a lightly golden brown.
Remove tortilla shell and drain on paper towel-lined platter. Generously sprinkle with cinnamon-sugar mixture inside and out. Cool completely on paper towels.
Complete task with remaining tortillas.

For the apple pie filling:

Toss diced apples in lemon juice.
In a small saucepan over medium heat, melt butter and stir in brown sugar and cinnamon. Add apples. Cook about 5 minutes.
Meanwhile whisk together cornstarch and water until well-combined. Add to apple mixture. Continue cooking until the liquid has cooked out of the mixture and the apples are a dark golden and soft. Set aside.

Optional garnish:

Prepared whipped cream, whipped topping or real whipped cream. I
Make real whipped cream by combining one pint of heavy whipping cream with 2 Tablespoons powdered sugar and beat with a mixer until stiff.
A can of Dulce de leche topping can be found in the Mexican food section of your grocery store. Heat it on low in a saucepan on the stove. Add about 1 Tablespoon of heavy whipping cream to it to thin it wout to make it easier to drizzle over the tacos.

To assemble the tacos:

Place warm apple pie filling in each taco shell. Top with a dollop of whipped cream and a generous drizzle of dulce de leche sauce.
Serve and enjoy.

Notes

This recipe makes about 40 small tacos. Serving Size is based on 2 tacos. It's easy to cut this recipe down to make fewer if you aren't feeding a crowd.

Storing Your Apple Pie Tacos

If you have leftovers, store them in an airtight container at room temperature for a day or in the fridge for up to 3 days. The shells will soften a bit, but they’re still tasty. For the best texture, keep the taco shells and homemade apple pie filling separate and assemble before serving.

You can also make the filling ahead and freeze it for up to 3 months. Just thaw, reheat, and spoon into fresh shells. To crisp things back up, pop assembled tacos in the oven or air fryer for a few minutes until golden brown.

Original Recipe from The Devilish Dish

Nutrition