Best Apple Pie Tacos Recipes

APPLE PIE TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Peel and core the apples. Soak the peeled apples in a large bowl filled with water and lemon juice so they won't brown. Working one at a time, thinly slice the apples.
• Melt the butter in a medium saucepan over medium heat. Add the apple slices and sprinkle with the sugar, cinnamon, and nutmeg. Stir continuously and cook until the apples are soft, about 10 minutes. Remove the pan from the heat.
• Make the taco shells: Using a cookie cutter or the lid of a mason jar, cut out 14 small circles from the tortillas.
• Brush the small tortilla rounds with melted butter and coat with cinnamon sugar. Shape the cut-out tortillas to look like taco shells and place between the cups of an upside-down muffin tin to hold their shapes.
• Bake for 10 minutes, or until golden brown. Let the taco shells cool until easy to handle.
• Spoon the apple pie filling into the taco shells. Top with small scoops of vanilla ice cream and drizzle with caramel sauce.
• Enjoy!

APPLE PIE TACOS

Steps:

• 1. Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently for 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tablespoon of cornstarch to 3-4 Tablespoons of water. Mix into sauce and stir until thickened.
• 2. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds, then lay it on one side until browned and then place on other side down until browned. Remove from oil and sprinkle browned tortilla with sugar-cinnamon mixture.
• 3. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

APPLE PIE TACOS RECIPE - (4.5/5)

Steps:

• Yield: Will vary based on cookie cutter size. Taco Shells 1.Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco). 2.Combine sugar & cinnamon in a bowl and set aside. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly. 3.Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar. 4.Set on a pan to cool. You can leave these at room temperature for up to 3 days. Filling 5.Peel and dice apples. Toss with lemon juice. 6.Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft. Assembly 7.(see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired. Notes: To serve: Place a mini muffin tin upside down (if desired you can line the tin with a cloth napkin to look pretty as I did in the photos above). Fill each taco with warm pie filling and top with frozen whipped topping. Lightly drizzle with caramel sauce.

APPLE PIE CHEESECAKE TACOS

Steps:

• 1. Preheat oven 400 degrees. With a round cookie cutter cut 3 to 4 rounds out of each tortilla. You'll get about 24 shells. Dip each round in the melted butter then into the cinnamon sugar mixture. Turn a muffin tin upside down and place the shells in between the muffin cups. Bake for 10 minutes then let them cool on the pan. Remove and set aside. Continue until all are baked.
• 2. In a mixing bowl beat the heavy cream, cream cheese, lemon zest, vanilla, and powdered sugar. Spoon evenly into the bottom of each shell.
• 3. Top with the apple pie filling and chill in fridge for at least an hour.

APPLE PIE TACOS

Steps:

• Taco shell:.
• Heat oil to 350 in a heavy bottomed pot over medium high heat.
• Using a 4 inch ring cutter cut out circle from the tortillas.
• Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate.
• Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture.
• Filling:.
• In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down.
• Sprinkle in cornstarch and continue to cook until the mixture has thickened.
• To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.

APPLE PIE TACOS RECIPE - (4.6/5)

Steps:

• In a sauce pan over medium heat add apples, water, cinnamon, nutmeg and sugar. Mix well until apples are coated. Cover and continue cooking on medium for 10 minutes or until apples are soft. Remember to stir often. Heat oil over medium-high heat in a large skillet. Carefully fold your tortillas in half, using tongs to keep it folded. Place the bottom of the tortilla in the oil for a few seconds. Lay on it's side and fry until golden brown on both sides. Repeat to create all of your taco shells. Remove shells from oil and drain on a paper towel lined plate. Cover shells with cinnamon-sugar. Gently spoon taco shells with apple pie mixture and top with whipped cream, more cinnamon-sugar and caramel sauce. Serve and enjoy!

APPLE PIE TACOS RECIPE - (4.6/5)

Steps:

• Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.