Imagine the warmth of cinnamon-spiced apples tucked inside a crisp, buttery shell that’s not a traditional pie crust but a crunchy tortilla you can hold in your hand. That is the magic of Apple Pie Tacos, a dessert twist that marries the comforting flavors of homemade apple pie with the fun and ease of street tacos. It’s a playful yet indulgent treat that’s perfect for sharing or sneaking bites when no one’s watching.

Ingredients You’ll Need

Gathering the right ingredients is where the fun begins. Each simple component here plays a starring role—bringing crunch, sweetness, spice, and creaminess into the perfect harmony that makes Apple Pie Tacos simply irresistible.

6 small flour tortillas (4.5-inch street taco size): These serve as your taco shells, providing a flexible yet sturdy base that crisps up beautifully in the oven.
⅓ cup salted butter, melted: Brushing the tortillas with melted butter adds richness and helps the coating stick, plus it promotes a golden, tender crunch.
¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs): These crumbs create a sweet and fragrant crust on the outside of the tacos that adds a delightful texture contrast.
1 tsp ground cinnamon (or apple pie spice): Cinnamon is indispensable here—it infuses those wafer crumbs with the cozy spice that defines the apple pie flavor.
20 oz canned apple pie filling (or fresh sautéed apples): The star of the show, packed with tender apples cooked in cinnamon-spiced syrup, ready to warm your soul inside the taco shells.
¼ cup heavy cream (or full-fat coconut milk for dairy-free): This adds a luscious, velvety smoothness when heated with the filling, elevating the overall creaminess of your dessert tacos.
Whipped cream and caramel sauce (optional, for topping): These classic toppings bring a final touch of indulgence, making each bite extra delightful and photo-ready.

How to Make Apple Pie Tacos

Step 1: Prep Your Taco Shells

Start by preheating your oven to 375°F (190°C). While it warms up, generously brush both sides of each tortilla with the melted butter—this not only adds flavor but helps the crumb coating stick beautifully. Next, mix the finely crushed vanilla wafers and ground cinnamon in a shallow dish to create that signature sweet, spiced crust. Press each buttered tortilla into this mixture, coating thoroughly on all sides. Let them rest on a wire rack for about five minutes to set the crumbs in place, so they don’t fall off during baking.

Step 2: Shape & Bake

Now comes the fun part! Drape your crumb-coated tortillas over the bars of your oven rack or arrange them in an inverted muffin tin to hold their taco shape. Bake these for about 8 to 10 minutes until they turn golden and crisp, developing that perfect sturdy shell that still has a light crunch. Once baked, carefully remove and let the shells cool for 5 minutes; this extra time helps them crisp up even more, ensuring every bite has that satisfyingly crunchy texture.

Step 3: Warm the Filling

While your shells are crisping, pour the apple pie filling into a medium saucepan over medium heat, adding the heavy cream to enrich the sauce. Stir the mixture frequently until it’s warm, bubbly, and just slightly thickened—this usually takes around 5 minutes. To add an extra layer of warmth to the filling, feel free to toss in a pinch of nutmeg. This simple step transforms plain filling into a velvety, aromatic apple dessert sauce that will melt your heart.

Step 4: Assemble Your Apple Pie Tacos

Gently spoon the warm apple filling into each crispy taco shell, letting some of the filling drape over the edges to invite a messily delicious experience. If you’re feeling indulgent, add a generous dollop of whipped cream and a drizzle of caramel sauce on top. The luscious cream balances the cinnamon-spiced apples, while the caramel adds a buttery sweetness that’s hard to resist. The assembled Apple Pie Tacos are now ready to be devoured and shared with smiles all around.

How to Serve Apple Pie Tacos

Garnishes

Whipped cream and caramel sauce are the classic crowd-pleasers, but don’t be shy about experimenting with chopped toasted nuts like pecans or walnuts for a crunchy counterpoint. A light dusting of powdered sugar or a sprinkle of extra cinnamon can also elevate the presentation and flavor. Fresh mint leaves add a burst of color and a surprising freshness that brightens every bite.

Side Dishes

Apple Pie Tacos shine as a dessert but can be complemented by light sides like a scoop of vanilla or cinnamon ice cream to cool the warm apples. A simple cup of spiced chai or hot apple cider pairs perfectly, echoing the sweet and spicy notes while adding a comforting beverage to the experience.

Creative Ways to Present

Thinking outside the shell? Try serving these tacos on a rustic wooden board lined with parchment paper for a casual gathering. For a more upscale look, place each Apple Pie Taco in a mini taco holder or on a colorful plate with a drizzle of extra caramel for dipping. You can even stack smaller versions for a playful dessert platter that invites guests to mix and match toppings.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though unlikely!), store the apple pie filling separately in an airtight container in the refrigerator for up to 3 days. Keep the taco shells in a dry, sealed container at room temperature to maintain crispness. Avoid storing them together as the moisture will soften the shells.

Freezing

You can freeze the apple pie filling by transferring it to a freezer-safe container, where it will keep well for up to 2 months without losing flavor. Unfortunately, the taco shells don’t freeze well after baking because they can become soggy or lose their crunchy texture upon thawing.

Reheating

To reheat the filling, warm it gently on the stove over low heat or microwave in short intervals, stirring often to prevent scorching. If your taco shells need a crisp-up, pop them in a preheated oven at 350°F (175°C) for 2–3 minutes—just enough to revive their crunch without burning.

FAQs

Can I make Apple Pie Tacos dairy-free?

Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and use full-fat coconut milk instead of heavy cream. The crispy shell and luscious filling will still turn out deliciously, with that same cozy, indulgent feel.

What can I use instead of vanilla wafer crumbs?

If you don’t have vanilla wafers handy, graham cracker crumbs are a fantastic alternative—they carry a similar sweet flavor and crisp texture that is perfect for these tacos.

Can I use fresh apples instead of canned filling?

Yes! Sauté fresh diced apples with butter, cinnamon, a bit of sugar, and a splash of lemon juice until tender and syrupy. This homemade filling offers a fresher take and lets you control the sweetness and spice exactly to your liking.

How do I keep the taco shells crispy?

The key is to coat the tortillas well in butter and crumb mixture, bake them on the oven rack to allow air circulation, and let them cool fully before filling. Avoid filling them too far in advance to prevent sogginess.

Are Apple Pie Tacos suitable for kids?

Definitely! They’re a fun twist on a classic dessert that kids adore. Plus, the hand-held shape makes it easier and less messy to enjoy compared to a traditional slice of apple pie.

Final Thoughts

If you’re searching for a dessert that’s both playful and packed with warm, nostalgic flavors, Apple Pie Tacos are a must-try. The blend of crunchy shells, spiced apples, and creamy toppings comes together in a way that surprises and delights with every bite. Once you make these, they’ll likely become your go-to festive treat or a sweet anytime indulgence to share with family and friends.

Apple Pie Tacos Recipe

★★★★★

5.1 from 6 reviews

Author: Hugo
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these unique Apple Pie Tacos featuring crispy, cinnamon-coated flour tortillas filled with warm apple pie filling, topped with whipped cream and caramel sauce for a fun and delicious twist on classic dessert flavors.

Ingredients

Scale

Taco Shells

6 small flour tortillas (4.5-inch street taco size)
⅓ cup salted butter, melted
¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
1 tsp ground cinnamon (or apple pie spice)

Filling

20 oz canned apple pie filling (or fresh sautéed apples)
¼ cup heavy cream (or full-fat coconut milk for dairy-free)

Toppings (Optional)

Whipped cream
Caramel sauce

Instructions

Prep Your Taco Shells: Preheat your oven to 375°F (190°C). Brush both sides of each flour tortilla generously with melted butter. In a shallow dish, mix together the finely crushed vanilla wafers and ground cinnamon. Press each buttered tortilla into the crumb mixture, coating both sides thoroughly. Let the coated tortillas rest on a wire rack for 5 minutes so the crumbs can set firmly.
Shape & Bake: Drape the coated tortillas over the bars of your oven rack or use a taco molds such as an upside-down muffin tin to hold the shape. Bake for 8-10 minutes until the tortillas become golden and crisp. Remove them from the oven and allow to cool for 5 minutes to achieve maximum crispness.
Warm the Filling: While the taco shells bake, heat a saucepan over medium heat. Add the canned apple pie filling and heavy cream. Stir frequently until the mixture is warm, bubbly, and slightly thickened, about 5 minutes. For extra flavor, optionally add a pinch of nutmeg during this step.
Assemble Your Tacos: Spoon the warm apple filling generously into each crispy taco shell, allowing some filling to overflow for extra indulgence. Finish by topping with whipped cream and drizzling caramel sauce over the tacos if desired.

Notes

You can substitute graham cracker crumbs if vanilla wafer crumbs are unavailable.
Dairy-free option: use full-fat coconut milk instead of heavy cream.
For a spicier twist, add apple pie spice instead of cinnamon.
Fresh sautéed apples can be used in place of canned pie filling for a fresher taste.
Cool the baked taco shells completely before filling to maintain their crispness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American