Apple Pie Tacos

Let me introduce you to a crispy, cinnamon-sugar dessert hybrid that’s half Tex Mex, half fried dough, and half all-American staple; which, if you were counting, totals 150% flavor. Tortillas are fried to perfection, coated in cinnamon sugar, then stuffed with homemade apple pie filling still hot from the stove. Top with a scoop of vanilla ice cream and see if you can finish eating before your garnish is just a puddle of vanilla soup. Or just eat your taco in a bowl. Either way, the best part of this re-imagined pie isn’t the crunch, the sweetness, or even the spiced fruit filling—it’s the opportunity to rediscover your favorite dessert and fall in love all over again. And who doesn’t need a little more love in their life?

AuthorMackieDifficultyIntermediate

Apple Pie Tacos
 1 cup Sugar, divided
 4 tsp Cinnamon or apple pie spice, divided
 Oil for deep frying
 8 (4 inch) Corn tortillas
 3 tbsp Butter
 4 medium Apples; peeled, cored, & sliced
 2 tbsp Brown sugar
 5 tbsp Water, divided
 1 tbsp Cornstarch
Garnish
 Vanilla ice cream
 Caramel syrup

1

In a small bowl, combine ¾ cup of sugar and 3 teaspoons cinnamon; set aside. In a large saucepan or a deep fryer, heat 1 ½ inches of oil to 375 degrees. Using a pair of tongs, place a tortilla in the oil for 5 seconds. Turn the tortilla over and hold in a curved shape for 1 minute or until crisp and browned. Immediately remove and let any excess oil drip off, then dip in the prepared cinnamon-sugar to coat. Repeat with remaining tortillas.

2

In a separate large saucepan, heat the butter and remaining teaspoon of cinnamon over medium heat. Stir in the apples, reserved sugar, brown sugar, and 3 tablespoons of water. Cover and cook, stirring occasionally, for 12 minutes or until apples are soft.

3

In a small bowl, combine the remaining water and cornstarch, stirring to remove lumps. Slowly pour into the hot apple mixture, and continue to cook until the apples are tender and the mixture has thickened. Continue to simmer for 2 more minutes, then remove from heat and cool slightly. Spoon the filling into the prepared shells, garnish with ice cream and caramel sauce, and serve immediately.

Ingredients

Apple Pie Tacos
 1 cup Sugar, divided
 4 tsp Cinnamon or apple pie spice, divided
 Oil for deep frying
 8 (4 inch) Corn tortillas
 3 tbsp Butter
 4 medium Apples; peeled, cored, & sliced
 2 tbsp Brown sugar
 5 tbsp Water, divided
 1 tbsp Cornstarch
Garnish
 Vanilla ice cream
 Caramel syrup

Directions

1

In a small bowl, combine ¾ cup of sugar and 3 teaspoons cinnamon; set aside. In a large saucepan or a deep fryer, heat 1 ½ inches of oil to 375 degrees. Using a pair of tongs, place a tortilla in the oil for 5 seconds. Turn the tortilla over and hold in a curved shape for 1 minute or until crisp and browned. Immediately remove and let any excess oil drip off, then dip in the prepared cinnamon-sugar to coat. Repeat with remaining tortillas.

2

In a separate large saucepan, heat the butter and remaining teaspoon of cinnamon over medium heat. Stir in the apples, reserved sugar, brown sugar, and 3 tablespoons of water. Cover and cook, stirring occasionally, for 12 minutes or until apples are soft.

3

In a small bowl, combine the remaining water and cornstarch, stirring to remove lumps. Slowly pour into the hot apple mixture, and continue to cook until the apples are tender and the mixture has thickened. Continue to simmer for 2 more minutes, then remove from heat and cool slightly. Spoon the filling into the prepared shells, garnish with ice cream and caramel sauce, and serve immediately.

Apple Pie Tacos

Thanks to Better Homes and Gardens for the recipe!

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