Introduction

These Apple Pie Tacos offer a creative twist on traditional apple pie, combining warm cinnamon sugar tortillas with a caramel apple filling. Perfect as a fun dessert or a cozy treat, they’re easy to make and delightfully delicious.

The image shows a close-up of two dessert tacos on a white plate with a white marbled surface underneath. Each taco shell is golden brown with a cinnamon coating, folded to hold layers inside. The first layer is soft, caramelized apple chunks with a shiny glaze. On top of the apples, there is a scoop of creamy, pale yellow vanilla ice cream that looks smooth and slightly melting. The ice cream is drizzled with golden caramel sauce, adding a glossy finish. The second taco in the background has the same layers but is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (½ stick) salted butter, melted
½ cup light brown sugar
2 tablespoons cinnamon
6 (4.5 inch) street taco flour tortillas
20 ounce can apple pie filling
⅓ cup caramel sauce
Vanilla ice cream (optional garnish)
Extra caramel sauce (optional garnish)

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit and set out a cupcake or muffin tin upside down.
Step 2: Place the melted butter in a shallow bowl for dipping.
Step 3: In a second shallow bowl, whisk together the brown sugar and cinnamon until well combined and lumps are broken up. Set a small plate nearby.
Step 4: Dip each tortilla into the melted butter, coating both sides, and let the excess drip off gently.
Step 5: Place the buttered tortilla on the plate and spread a thick layer of the cinnamon sugar mixture over one side.
Step 6: Shake off any extra sugar back into the bowl, then repeat the cinnamon sugar coating on the other side of the tortilla.
Step 7: Shape the tortilla by placing it between two muffin tin indentations to form a taco shell.
Step 8: Repeat dipping, coating, and shaping with the remaining tortillas.
Step 9: Bake the taco shells for 5-7 minutes until they puff slightly and hold their shape but are not yet golden brown.
Step 10: While baking, transfer the apple pie filling to a medium bowl and break up any large apple slices into bite-sized pieces.
Step 11: Stir in the caramel sauce until the filling is well combined.
Step 12: Remove the partially baked taco shells from the oven, gently break any bubbles inside, and fill each with 1-2 large spoonfuls of the apple pie filling mixture.
Step 13: Return the filled tacos to the oven and bake for an additional 3-5 minutes or until the shells are golden brown and the filling is heated through.
Step 14: Remove from oven and let the tacos cool for 3-5 minutes.
Step 15: Serve warm, optionally garnished with vanilla ice cream and drizzled with extra caramel sauce.

Tips & Variations

For extra crispiness, brush the tortillas lightly with butter before coating with cinnamon sugar.
Use apple chunks from fresh apples sautéed with cinnamon if you prefer homemade filling.
Swap caramel sauce for dulce de leche for a richer flavor.
Serve with a sprinkle of chopped nuts for added texture.

Storage

Store leftover apple pie tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain crispness, avoiding the microwave to prevent sogginess. For best texture, enjoy fresh when warm.

How to Serve

The image shows a close-up of four small taco-shaped desserts inside a gray metal muffin tray. Each taco has a golden-brown shell covered in cinnamon sugar, folded in half to hold a glossy, chunky apple filling that looks soft and juicy with a light syrup coating. The shells have a textured, slightly rough look, and the apple filling is a warm yellow color with a hint of cinnamon. In the softly blurred white marbled background, there are red and green apples and a cinnamon stick, adding to the cozy feel of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can prepare and bake the taco shells in advance, then store them in an airtight container. Reheat in the oven before adding the warm apple filling for best results.

What if I don’t have a muffin tin?

If you don’t have a muffin tin, try shaping the tortillas over an inverted small bowl or heatproof object to form a taco shape before baking.

The Best Apple Pie Tacos Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Apple Pie Tacos combine the best flavors of classic apple pie with a fun and unique taco twist. Crispy cinnamon-sugar coated taco shells are filled with warm apple pie filling mixed with caramel sauce, making for a delightful dessert perfect for any occasion. Serve them warm with a scoop of vanilla ice cream and extra caramel drizzle for an irresistible treat.

Author: Dana
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6 apple pie tacos 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Taco Shells

¼ cup (½ stick) salted butter, melted
½ cup light brown sugar
2 tablespoons ground cinnamon
6 (4.5 inch) street taco flour tortillas

For the Filling

20 ounce can apple pie filling
⅓ cup caramel sauce

Optional Garnishes

Vanilla ice cream
Extra caramel sauce

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and place a cupcake or muffin tin upside down on a baking sheet to create a taco shape mold.
Prepare Butter for Dipping: Pour the melted salted butter into a shallow bowl to easily coat the tortillas.
Mix Cinnamon Sugar: In a separate shallow bowl, whisk together the light brown sugar and ground cinnamon until smooth and lump-free. Place a small plate nearby for holding coated tortillas.
Coat Tortillas with Butter: Dip each flour tortilla into the melted butter, coating both sides thoroughly. Let the excess butter drip off by gently shaking the tortilla.
Coat Tortillas with Cinnamon Sugar: Place the buttered tortilla on the plate, then scoop some cinnamon sugar onto it and spread evenly over one side. Shake off any excess sugar back into the bowl, then carefully coat the other side the same way. This will result in a thick cinnamon sugar layer on each side.
Form Taco Shape: Lay each coated tortilla across two inverted cupcake tin indentations to create a taco shell shape. Repeat this process with all tortillas.
Bake Shells Partially: Bake in the preheated oven for 5-7 minutes until the taco shells puff slightly and hold their shape, but do not brown deeply.
Prepare Filling: While the taco shells bake, transfer the apple pie filling to a medium bowl. Chop any large apple slices into bite-sized pieces using a spoon, knife, or kitchen scissors. Stir in the caramel sauce until well combined.
Fill Taco Shells: Remove the taco shells from the oven and gently break any bubbles inside. Spoon 1-2 generous spoonfuls of the apple pie filling mixture into each shell, making sure not to overfill to avoid spilling.
Bake Shells Fully: Return the loaded taco shells to the oven and bake for an additional 3-5 minutes until the shells turn golden brown and the filling is heated through.
Cool and Serve: Remove the apple pie tacos from the oven and allow them to cool for 3-5 minutes. Serve warm, optionally garnished with vanilla ice cream and drizzled extra caramel sauce for a decadent finish.

Notes

To make this dessert gluten-free, substitute the flour tortillas with gluten-free tortillas of similar size.
For a richer flavor, use homemade apple pie filling with fresh apples.
Carefully handle the hot taco shells to avoid breaking them; cooling briefly will help them firm up.
These tacos can be served as a fun dessert at parties, afternoon treats, or holiday gatherings.
Leftover apple pie filling can be stored in the refrigerator for up to 3 days.

Keywords: apple pie tacos, dessert tacos, apple dessert, cinnamon sugar tortillas, caramel apple dessert, easy apple pie recipe