Apple Pie Tacos

I’m sharing my twist on a sweet fall comfort treat—Apple Pie Tacos. They’re crispy, cinnamon-sprinkled taco‑shaped shells filled with creamy apple pie goodness and topped with whipped cream and caramel that create a fun and flavorful dessert.

Why I’ll Love This Recipe

I love how this combines crispy texture with smooth, creamy apple filling. Every bite balances a warm, cinnamon‑coated shell and comforting, fruity sweetness. It feels festive and perfect for fall gatherings, yet cozy enough for a quiet dessert at home—and they’re so easy to make!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 street taco flour tortillas (about 4.5‑inch size)

• ⅓ cup salted butter, melted (or add a pinch of salt if using unsalted butter)

• ¾ cup vanilla wafer crumbs, finely crushed (alternatives: graham crackers or granulated sugar)

• 1 teaspoon ground cinnamon (or use apple pie spice mix)

• 20 oz (approximately) apple pie filling (store‑bought can or homemade)

• ¼ cup heavy cream

• Whipped cream (optional garnish)

• Caramel sauce (optional garnish)

Directions

1. I preheat my oven to 400 °F and flip a muffin tin upside down to use its contours to shape the tacos.

2. I place the melted butter in one shallow bowl, and in another I whisk together the finely crushed vanilla wafer crumbs with cinnamon.

3. I dip each tortilla first in melted butter, then coat both sides in the crumb mixture. I drape them between the inverted muffin cups to hold their shape.

4. I bake them for about 10 minutes—just until they’re golden and crispy—then let them cool.

5. I warm the apple pie filling in a saucepan until it bubbles, then stir in the heavy cream to create a creamy filling.

6. I fill each cooled taco shell with the apple‑cream mixture, then top with whipped cream and drizzle with caramel sauce for that perfect finishing touch.

Servings and timing

This recipe makes 6 apple pie tacos. The prep time is about 20 minutes, and baking time is 10 minutes, so I have dessert ready in around 30 minutes in total.

Variations

I mix it up by:

• Crushing candied pecans or walnuts for a crunchy topping.

• Adding lemon zest or a splash of juice into the apple filling for brightness.

• Swapping caramel with chocolate syrup for a chocolate‑apple twist.

• Serving with vanilla ice cream to combine warm and cold flavors.

storage/reheating

I don’t recommend assembling these tacos long ahead—they get soggy. I store the taco shells in an airtight container at room temperature for up to a week. I keep any extra apple‑cream filling in the fridge for up to 3–5 days, and I reheat it gently on the stove or in the microwave before filling the shells.

FAQs

1. How do I store leftover taco shells?

I keep the shells in an airtight container at room temperature for up to one week to preserve their crispiness.

2. Can I freeze the apple filling?

I treat the apple‑cream filling like any cooked dessert—while freezing is possible, I find it best refrigerated and used within 3–5 days. I reheat it gently before assembling.

3. Can I make more than six tacos?

Absolutely—I simply scale the ingredients and lay out more tortillas between muffin tins. The timing stays roughly the same.

4. What if I don’t have vanilla wafers?

I substitute graham cracker crumbs or even granulated sugar—it still gives a sweet, crispy coating on the tortillas.

5. Can I make my own apple pie filling?

Yes—I often whip up homemade apple pie filling—it just adds fresh flavor and I stir in the heavy cream the same way before filling the shells.

Conclusion

I love how these Apple Pie Tacos bring together the fun of a handheld dessert with the cozy flavors of apple pie. They’re quick to prep, easy to assemble, and delightful to eat—perfect for fall, parties, or just treating myself. I hope trying this recipe brings as much joy to your kitchen as it does to mine!

Apple Pie Tacos

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• Author: Lidia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 apple pie tacos
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Crispy cinnamon-sugar taco shells filled with creamy apple pie filling, topped with whipped cream and caramel for a fun and festive dessert.

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Ingredients

• 6 street taco flour tortillas (about 4.5-inch size)
• 1/3 cup salted butter, melted (or add a pinch of salt if using unsalted butter)
• 3/4 cup vanilla wafer crumbs, finely crushed (or graham crackers/granulated sugar)
• 1 teaspoon ground cinnamon (or apple pie spice mix)
• 20 oz apple pie filling (store-bought or homemade)
• 1/4 cup heavy cream
• Whipped cream (optional garnish)
• Caramel sauce (optional garnish)

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Instructions

1. Preheat oven to 400°F (200°C). Flip a muffin tin upside down to use its contours to shape the tacos.
2. Place melted butter in one shallow bowl, and in another whisk together crushed vanilla wafers and cinnamon.
3. Dip each tortilla first in melted butter, then coat in the crumb mixture. Drape them between the inverted muffin cups.
4. Bake for about 10 minutes until golden and crispy. Let cool completely.
5. Warm apple pie filling in a saucepan until bubbling, then stir in heavy cream.
6. Fill cooled taco shells with the apple-cream mixture, then top with whipped cream and drizzle with caramel sauce.

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Notes

• Store taco shells in an airtight container at room temperature for up to 1 week.
• Keep extra apple-cream filling in the fridge for 3–5 days; reheat before use.
• For variation, add nuts, lemon zest, or swap caramel with chocolate syrup.
• Best served fresh to prevent sogginess.

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Nutrition

• Serving Size: 1 taco
• Calories: 285
• Sugar: 18g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg