Name: Apple Pie Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 small flour tortillas; 2 tbsp butter or neutral oil (for frying or brushing); 1/4 cup cinnamon sugar mixture; 3 medium apples, peeled and diced; 1/4 cup brown sugar; 1 tsp cinnamon; 1 tbsp butter (for cooking the filling); 1 tsp lemon juice (optional); 1 tsp cornstarch (dissolved in 1 tbsp water); Whipped cream or vanilla ice cream (for topping)

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I make Apple Pie Tacos when I want a fun, crowd-pleasing dessert with cozy flavors and a playful twist. Crisp taco shells are coated in cinnamon sugar, then filled with warm apple pie filling and topped with cream or ice cream—it’s apple pie in every handheld bite.

Why I’ll love this recipe

I love this recipe because it’s simple, creative, and always a hit. I get the sweet cinnamon-apple flavor I crave, wrapped in a crunchy taco shell that’s perfect for serving at parties or holidays. It’s easier than pie—literally—and every bite is warm and nostalgic. Apple Pie Tacos

Ingredients

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

Here’s what I use:

small flour tortillas
butter or neutral oil (for frying or brushing)
cinnamon sugar mixture
apples (peeled and diced)
brown sugar
cinnamon
butter (for cooking the filling)
lemon juice (optional)
cornstarch (for thickening)
whipped cream or vanilla ice cream (for topping)

Directions

I warm or fry the tortillas until slightly crisp, then coat them in cinnamon sugar and fold them into taco shapes.
I cook the diced apples in butter, brown sugar, cinnamon, and a splash of lemon juice until soft.
I thicken the filling with a bit of cornstarch dissolved in water and let it simmer until saucy.
Once the taco shells are cool and firm, I spoon the warm apple mixture inside.
I top them with whipped cream or a scoop of vanilla ice cream before serving.

Servings and timing

This makes about 6 dessert tacos. It takes 15 minutes to prep and another 15 minutes to cook—ready in around 30 minutes.

Variations

I like to play with the toppings and filling:

Add crushed graham crackers or cookie crumbles for crunch
Swap apples for pears or peaches
Use caramel sauce instead of whipped cream
Add a pinch of nutmeg or cloves for deeper spice
Use corn tortillas for a gluten-free version

storage/reheating

I store the apple filling in the fridge for 3 days and reheat it gently. I make taco shells fresh, since they lose crispness quickly. Assembled tacos are best served immediately.

FAQs

Can I bake the taco shells instead of frying?

Yes—I brush them with butter and bake until crisp. It’s a great lighter option.

What apples work best?

I use Granny Smith for tartness, or a mix like Honeycrisp and Fuji for a sweet balance.

Can I make these ahead of time?

I prep the filling ahead and make the shells right before serving. They’re best assembled fresh.

What toppings go well?

I love whipped cream, vanilla ice cream, caramel drizzle, or even crushed nuts.

Can I freeze them?

I don’t recommend freezing the assembled tacos. The filling can be frozen, but the shells will get soggy.

Conclusion

Apple Pie Tacos are a clever way to bring warm, spiced dessert flavor to the table without the fuss of a traditional pie. They’re fast, fun, and full of comfort—I never get tired of making them, especially when I want something special with minimal effort.