Apple Pie Tacos Recipe Easy Crispy Dessert

Sage Martinez Avatar
By:
Sage Martinez
Published:

[grow_share_buttons]

Jump to Recipe·Print Recipe

Why You’ll Love This Apple Pie Tacos

Apple Pie Tacos are a fun, handheld twist on classic pie that brings big flavor with very little fuss. If you like easy desserts that impress, this apple pie tacos recipe delivers crunchy, cinnamon-coated shells filled with warm apple filling and a cloud of whipped topping. It is a perfect pick for busy weeknights, casual parties, or when you want something sweet without a lengthy bake time.

  • Ease of preparation: Ready in about 25 minutes from start to finish, these Apple Pie Tacos use simple steps like frying small tortilla rounds and spooning in warmed filling. No oven and minimal cleanup make them ideal for quick dessert wins.
  • Health benefits: Apples bring fiber and vitamin C to the plate while a modest portion size keeps calories reasonable. For more on why apples are a healthy pick, see this resource: + $(‘AI Agent’).item.json.output.Anchor1 +.
  • Versatility: Use canned apple pie filling for speed or a small homemade batch for fresher flavor. Shells can be fried, air-fried, or even pan-toasted for different textures and dietary needs.
  • Distinctive flavor: The combination of warm cinnamon apples and crisp, sugared shells creates a contrast in texture and taste that feels special but comes together quickly.

These tacos appeal to a wide audience, from students and apartment dwellers to baking enthusiasts who want a short-cut dessert. Try them for potlucks, kid-friendly parties, or a last-minute holiday treat.

Jump to:

Essential Ingredients for Apple Pie Tacos

The ingredient list below includes precise measurements from the tested recipe. All items listed are used in the recipe and presented with their quantities first for quick shopping and prep.

  • 6 large flour tortillas – for making taco shells
  • 1 cup oil for frying – neutral oil like vegetable or canola
  • ⅔ cup granulated sugar – for coating the shells
  • 2 teaspoons cinnamon – mixed with the sugar for the shell coating
  • 21 ounces apple pie filling, chopped coarsely – (Filling Option 1 – Canned)
  • 3 large apples, peeled and diced – (Filling Option 2 – Homemade)
  • 1 ½ tablespoons butter – used for cooking the fresh apple filling
  • 3 tablespoons brown sugar – sweetens the homemade filling
  • 1 teaspoon fresh lemon juice – keeps apples bright and prevents browning
  • 1 teaspoon cinnamon – seasoning for the homemade filling
  • 1 teaspoon cornstarch – thickens the homemade filling
  • ½ cup water divided – used in two portions to cook and thicken the filling
  • Frozen whipped topping – for finishing each taco
  • Caramel sauce (optional) – for drizzling over finished tacos

Special Dietary Options

  • Vegan: Use vegan butter or coconut oil in the filling and swap frozen whipped topping for a dairy-free version.
  • Gluten-free: Substitute 6 large gluten-free flour tortillas made to hold their shape when fried.
  • Low-calorie: Use a light sugar substitute for the coating and reduce the amount of caramel; air-fry shells instead of frying for less oil.

How to Prepare the Perfect Apple Pie Tacos: Step-by-Step Guide

Follow these clear steps to make crisp, cinnamon-sugared shells and warm apple filling. The primary keyword Apple Pie Tacos appears here so you know this guide focuses on the recipe that makes them crisp and sweet.

Prep time and timing summary: Prep time: 20 minutes. Cook time: 5 minutes. Total time: 25 minutes.

First Step: Gather tools and do mise en place.

  • Have a 3.5-inch circle cutter or biscuit cutter ready to cut tortilla rounds. Prepare a shallow bowl with the cinnamon-sugar mix.
  • Measure 1 cup oil and pour into a deep skillet or frying pan so it reaches about 1 1/2 inches up the side. Set out tongs, a slotted spoon or spider, and a baking sheet lined with paper towels for draining shells.
  • If using canned filling, open a 21-ounce can and coarsely chop the filling so it fits neatly into the shells.

Second Step: Cut tortillas and make the cinnamon-sugar coating.

  • Cut each large flour tortilla into 3.5-inch circles, making about 5 circles per tortilla. This will yield roughly 30 rounds from 6 tortillas; you may not use all rounds if you want fewer tacos.
  • Mix ⅔ cup granulated sugar with 2 teaspoons cinnamon in a shallow bowl. This will be used immediately after frying.

Third Step: Heat oil and test temperature.

  • Heat the oil over medium heat until it is bubbly and about 350°F. If you have a candy thermometer, use it to watch the temperature. Proper oil temperature prevents tough shells.
  • Work in small batches so the oil remains hot. If the oil gets too cool, shells will absorb oil and become soggy.

Fourth Step: Fry tortilla rounds into taco shells.

  • Place one tortilla circle into the hot oil and fry for about 5 seconds. Flip and fold in half using tongs, holding for another 5 seconds so the fold sets. Flip again and fry until the shell is crisp and lightly browned on both sides.
  • Remove with a slotted spoon, shake off excess oil, then immediately toss the hot shell in the cinnamon-sugar mixture until evenly coated.
  • Cool shells on a pan or wire rack. Store at room temperature uncovered if warm to keep them crisp. These store well up to 3 days.

Fifth Step: Make the apple filling (choose one option).

Filling Option 1: Canned

  • Chop 21 ounces apple pie filling coarsely and warm gently in a saucepan over low heat for 1 to 2 minutes to remove excess chill. Drain any extra liquid if needed so the filling is spoonable but not watery.

Filling Option 2: Homemade (fresh apples)

  • Toss 3 large peeled, diced apples with 1 teaspoon fresh lemon juice to prevent browning.
  • In a skillet over medium heat, melt 1 1/2 tablespoons butter. Add the apples, 1 teaspoon cinnamon, 3 tablespoons brown sugar, and 1/4 cup water. Cook for about 4 minutes, stirring occasionally so apples start to soften.
  • Mix 1 teaspoon cornstarch with the remaining 1/4 cup water until smooth, then stir into the apple mixture. Cook until the liquid mostly evaporates and the apples are tender but not mushy. Remove from heat and cool slightly.

Final Step: Assembly and serving.

  • Fill each cooled shell with about 2 tablespoons of pie filling. Top with frozen whipped topping or a scoop of vanilla ice cream.
  • Drizzle caramel sauce if desired, and sprinkle a touch more cinnamon-sugar for sparkle.
  • Serve immediately in a taco holder or an overturned tin lined with a cloth napkin so the tacos stay upright.
Tip: Work quickly when tossing shells in the cinnamon sugar so the hot surface picks up a glossy, even coating.

Make ahead: Shells can be made 1 to 3 days ahead and stored at room temperature. Fill and top just before serving for the best crunch. For busy hosts, warm the filling on the stovetop just before guests arrive and assemble on the spot.

Apple Pie Tacos this …
Apple Pie Tacos Recipe Easy Crispy Dessert 9

Dietary Substitutions to Customize Your Apple Pie Tacos

Apple Pie Tacos are flexible. Below are reliable swaps for dietary needs and ingredient limits so you can adapt this dessert without losing texture or flavor.

Protein and Main Component Alternatives

  • Vegan version: Replace butter with vegan butter or refined coconut oil and use a dairy-free whipped topping. Confirm tortillas are vegan (many flour tortillas are, but check labels for milk).
  • Gluten-free: Use large gluten-free tortillas that hold up to frying. Test one first to see how it browns and crisps; some brands need a slightly lower oil temperature to prevent burning.
  • Lower-sugar option: Swap brown sugar and granulated sugar for coconut sugar or a granulated sugar substitute that measures cup-for-cup. Reduce coating sugar to taste.

Vegetable, Sauce, and Seasoning Modifications

  • Spiced variations: Add a pinch of nutmeg or ground cardamom to the apple filling for depth. A small amount of vanilla extract (1/2 teaspoon) in the filling brightens the flavor.
  • Fruit swaps: Pears or mixed berry pie filling can replace apples for seasonal variety. Use the same cooking method but reduce cooking time slightly for berries.
  • Oil alternatives: For frying, use any neutral oil with a high smoke point. To reduce oil, air-fry or oven-bake tortilla rounds but expect a slightly different shape and texture.

Mastering Apple Pie Tacos: Advanced Tips and Variations

These tips help you move from a good batch of Apple Pie Tacos to truly memorable ones. Try one or two of the variations to keep this dessert fresh at gatherings.

Pro cooking techniques

  • Keep oil temperature steady at about 350°F. Use a candy thermometer or an infrared thermometer to monitor without disturbing the oil. Low temperature produces tough, oily shells; high temperature causes rapid browning.
  • Fold shells with long tongs and hold briefly so the shell sets. Quick handling lets you form the shape without overcooking the surface.
  • Fry in very small batches so the oil recovers temperature between rounds. This keeps shells light and crisp.

Flavor variations

  • Add chopped toasted pecans or walnuts to the filling for crunch. Mix 2 tablespoons nuts into the apples before spooning into shells.
  • Make salted caramel drizzle: warm store-bought caramel sauce and whisk in a pinch of flaky salt to balance the sweetness.
  • Use spiced whipped cream by folding 1/4 teaspoon cinnamon into whipped topping for more aroma.

Presentation tips

  • Serve tacos upright in a taco rack or create a simple stand by crumpling foil into boats and lining with a cloth napkin.
  • Dust the plate with cinnamon sugar or a light sprinkle of powdered sugar for contrast.

Make-ahead options

  • Prepare shells up to 3 days ahead; store at room temperature in an airtight container. Keep filling chilled and reheat on the stove with a splash of water to loosen it before assembly.
  • For parties, pre-fill small ramekins of apple filling and set up an assembly station so guests can top their own tacos.

These variations turn a simple dessert into a conversation starter. If you like fruit-based desserts, you might also enjoy this easy fruit cobbler alternative: peach cobbler dump cake.

How to Store Apple Pie Tacos: Best Practices

Proper storage keeps shells crunchy and filling fresh. Follow these guidelines for the best results when saving leftovers or prepping ahead.

Refrigeration

  • Store leftover cooked filling in a sealed container in the refrigerator for up to 5 days.
  • Do not refrigerate cinnamon-sugar coated shells; cool to room temperature then store in an airtight container at room temperature for up to 3 days.

Freezing

  • Freeze cooled, unfilled shells in a zip-top bag for up to 1 month. Thaw at room temperature and re-crisp in a 350°F oven for 3-5 minutes.
  • Frozen filling is not recommended because texture can change; instead refrigerate or freeze small portions of unthickened fruit to use later.

Reheating

  • Reheat filling on the stovetop over low heat, adding 1 to 2 teaspoons water per cup as needed to loosen the sauce. Stir until warm, about 2-3 minutes.
  • Avoid microwaving shells; they will soften and lose crunch. Use a hot oven or toaster oven for re-crisping shells.

Meal prep considerations

  • Store components separately for best texture: shells at room temperature, filling chilled, and toppings frozen or chilled until assembly.
  • Assembling at the last minute keeps shells crisp and toppings fresh, especially if serving to guests.
Apple Pie Tacos
Apple Pie Tacos Recipe Easy Crispy Dessert 10

FAQs: Frequently Asked Questions About Apple Pie Tacos

What equipment do I need to make apple pie tacos?

To make apple pie tacos, you’ll need a 3.5-inch circle cutter or biscuit cutter to shape the tortillas, a deep skillet or frying pan for oil frying, long tongs for safe handling of hot tortillas, a slotted spoon or spider strainer to remove shells from oil, and a baking sheet lined with paper towels for draining excess oil. A candy thermometer helps monitor oil temperature at 350°F for crisp results. For the filling, a medium saucepan works for stovetop cooking. Cinnamon sugar mixture requires a shallow bowl, and assembly needs a taco stand or foil-lined box to hold shells upright. These tools keep the process quick and mess-free, typically taking under 30 minutes total. Prep oil ahead and work in batches for best texture.

How do I make taco shells for apple pie tacos?

Start with 6-inch flour tortillas. Use a 3.5-inch circle cutter to cut 3-4 rounds per tortilla. Heat 2 inches of vegetable or canola oil to 350°F in a deep skillet. Fry each circle for 10-15 seconds per side until golden, then fold in half with tongs to form a taco shape—hold for 10-20 seconds until set. Drain on paper towels, then immediately toss in a mix of ½ cup sugar and 1 tablespoon cinnamon. Let cool on a wire rack. This yields crispy shells that stay crunchy for hours. Make 12-16 shells in 15 minutes. Tip: Fry in small batches to maintain oil temperature and avoid sogginess. No oven needed—these fry up faster than baking.

Can I make apple pie filling from scratch for tacos?

Yes, homemade apple pie filling tastes fresher and takes 10 minutes. Peel and dice 4 medium Granny Smith apples (about 4 cups). In a saucepan over medium heat, melt 2 tablespoons butter, add ½ cup brown sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon, and a pinch of salt. Stir in apples and cook 5 minutes until softened. Mix 1 tablespoon cornstarch with 2 tablespoons water, stir in, and simmer 2-3 minutes until thickened. Cool slightly before filling. This makes enough for 12 tacos. For convenience, canned filling (21-oz can) works too—just warm and drain excess liquid. Homemade avoids preservatives and lets you control sweetness; store leftovers in the fridge up to 5 days.

How do I serve apple pie tacos?

Warm the apple pie filling and spoon 2-3 tablespoons into each cooled shell. Top with whipped cream, vanilla ice cream, or frozen whipped topping for contrast. Drizzle caramel or chocolate sauce, and sprinkle extra cinnamon sugar. For stability, use a taco holder, or create a stand by crumpling foil into boats or lining an inverted muffin tin with a cloth napkin. Serve immediately for the best crunch—pairs well with coffee or vanilla ice cream. Makes a fun dessert for 4-6 people (12 tacos). Pro tip: Prep shells and filling ahead, assemble last minute. This twist on pie serves warm in under 5 minutes and wows at parties or holidays.

How do I store and reheat apple pie taco shells and filling?

Store cooled, cinnamon-sugar coated shells in an airtight container at room temperature for up to 3 days—they stay crisp without refrigeration. For longer, freeze in a zip-top bag up to 1 month; thaw and re-crisp in a 350°F oven for 3-5 minutes. Refrigerate leftover filling in a covered container up to 5 days. Reheat on stovetop over low heat, adding 1-2 teaspoons water per cup to loosen consistency, stirring 2-3 minutes. Avoid microwaving shells to prevent sogginess. Fully assembled tacos are best eaten fresh, but store components separately for make-ahead ease. This keeps your apple pie tacos party-ready without quality loss—perfect for meal prepping desserts.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Pie Tacos 51.Png

Apple Pie Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

🍎 Crispy cinnamon-sugar taco shells filled with warm apple pie filling for a fun twist on classic dessert
🌮 Easy-to-make dessert tacos that combine the best of apple pie and crispy shells for a crowd-pleasing treat

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

– 6 large flour tortillas for making taco shells

– 1 cup oil for frying neutral oil like vegetable or canola

– ⅔ cup granulated sugar for coating the shells

– 2 teaspoons cinnamon mixed with the sugar for the shell coating

– 21 ounces apple pie filling, chopped coarsely (Filling Option 1 – Canned)

– 3 large apples, peeled and diced (Filling Option 2 – Homemade)

– 1 ½ tablespoons butter used for cooking the fresh apple filling

– 3 tablespoons brown sugar sweetens the homemade filling

– 1 teaspoon fresh lemon juice keeps apples bright and prevents browning

– 1 teaspoon cinnamon seasoning for the homemade filling

– 1 teaspoon cornstarch thickens the homemade filling

– ½ cup water divided used in two portions to cook and thicken the filling

– Frozen whipped topping for finishing each taco

– Caramel sauce (optional) for drizzling over finished tacos

Instructions

1-First Step: Gather tools and do mise en place.
* Have a 3.5-inch circle cutter or biscuit cutter ready to cut tortilla rounds. Prepare a shallow bowl with the cinnamon-sugar mix.
* Measure 1 cup oil and pour into a deep skillet or frying pan so it reaches about 1 1/2 inches up the side. Set out tongs, a slotted spoon or spider, and a baking sheet lined with paper towels for draining shells.
* If using canned filling, open a 21-ounce can and coarsely chop the filling so it fits neatly into the shells.

2-Second Step: Cut tortillas and make the cinnamon-sugar coating.
* Cut each large flour tortilla into 3.5-inch circles, making about 5 circles per tortilla. This will yield roughly 30 rounds from 6 tortillas; you may not use all rounds if you want fewer tacos.
* Mix ⅔ cup granulated sugar with 2 teaspoons cinnamon in a shallow bowl. This will be used immediately after frying.

3-Third Step: Heat oil and test temperature.
* Heat the oil over medium heat until it is bubbly and about 350°F. If you have a candy thermometer, use it to watch the temperature. Proper oil temperature prevents tough shells.
* Work in small batches so the oil remains hot. If the oil gets too cool, shells will absorb oil and become soggy.

4-Fourth Step: Fry tortilla rounds into taco shells.
* Place one tortilla circle into the hot oil and fry for about 5 seconds. Flip and fold in half using tongs, holding for another 5 seconds so the fold sets. Flip again and fry until the shell is crisp and lightly browned on both sides.
* Remove with a slotted spoon, shake off excess oil, then immediately toss the hot shell in the cinnamon-sugar mixture until evenly coated.
* Cool shells on a pan or wire rack. Store at room temperature uncovered if warm to keep them crisp. These store well up to 3 days.

5-Fifth Step: Make the apple filling (choose one option).
* Filling Option 1: Canned
* Chop 21 ounces apple pie filling coarsely and warm gently in a saucepan over low heat for 1 to 2 minutes to remove excess chill. Drain any extra liquid if needed so the filling is spoonable but not watery.
* Filling Option 2: Homemade (fresh apples)
* Toss 3 large peeled, diced apples with 1 teaspoon fresh lemon juice to prevent browning.
* In a skillet over medium heat, melt 1 1/2 tablespoons butter. Add the apples, 1 teaspoon cinnamon, 3 tablespoons brown sugar, and 1/4 cup water. Cook for about 4 minutes, stirring occasionally so apples start to soften.
* Mix 1 teaspoon cornstarch with the remaining 1/4 cup water until smooth, then stir into the apple mixture. Cook until the liquid mostly evaporates and the apples are tender but not mushy. Remove from heat and cool slightly.

6-Final Step: Assembly and serving.
* Fill each cooled shell with about 2 tablespoons of pie filling. Top with frozen whipped topping or a scoop of vanilla ice cream.
* Drizzle caramel sauce if desired, and sprinkle a touch more cinnamon-sugar for sparkle.
* Serve immediately in a taco holder or an overturned tin lined with a cloth napkin so the tacos stay upright.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌡️ Make shells days ahead and store at room temperature uncovered if warm to maintain crispness
🔥 Ensure oil is hot enough when frying – tough shells indicate low oil temperature during frying
🍽️ Use overturned tin lined with cloth napkin for serving filled tacos to prevent them from tipping over

  • Author: Brandi Oshea
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 taco
  • Calories: 82
  • Sugar: 10 g
  • Sodium: 56 mg
  • Fat: 1 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 0.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 0.5 g
  • Cholesterol: 1 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Next Recipe

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star