Apple Pie Tacos

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Apple Pie Tacos are a fun and irresistible dessert that combines the cozy flavors of classic apple pie with the playful shape of a taco. Crispy, cinnamon-coated shells are filled with warm, creamy apple filling and finished with whipped cream and caramel for an over-the-top treat.

This dessert is perfect when you want something creative but easy. Using simple ingredients and quick baking time, apple pie tacos are ideal for parties, holidays, or a last-minute sweet craving.

If you love apple pie but want a fresh, handheld twist, this apple pie taco recipe delivers big flavor with minimal effort.

Why You’ll Love This Recipe

• Quick and easy dessert with simple steps
• Crispy, cinnamon-coated taco shells
• Warm, creamy apple pie filling
• Fun presentation that’s great for parties
• Easily customizable with toppings and spices

About the Ingredients

Flour Tortillas

Small flour tortillas create the perfect taco shape once baked. They crisp up beautifully and provide a light, flaky texture similar to pie crust.

Butter

Melted butter helps the crumbs stick to the tortillas while adding rich flavor and golden color.

Vanilla Wafer Crumbs

Crushed vanilla wafers add sweetness and crunch, mimicking the flavor of a pie crust. Graham cracker crumbs work well as a substitute.

Cinnamon

Cinnamon brings warmth and classic apple pie flavor. Apple pie spice can be used for extra depth.

Apple Pie Filling

Canned apple pie filling keeps this recipe quick and convenient, while still delivering rich apple flavor. Homemade sautéed apples can also be used.

Heavy Cream

Heavy cream adds richness to the apple filling and creates a slightly creamy, luscious texture.

Tips & Tricks

• Coat tortillas evenly for consistent crispiness
• Let crumb-coated tortillas rest before baking so crumbs adhere
• Watch closely while baking to prevent over-browning
• Slightly cool filling before assembling to keep shells crisp
• Assemble just before serving for best texture

Pro Tips

• Use an upside-down muffin tin if you don’t have a taco mold
• Double coat tortillas for extra crunch
• Warm tortillas slightly before shaping if they feel stiff
• Garnish right before serving for the freshest look

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and set a wire rack over a baking sheet. Brush both sides of each tortilla generously with melted butter.

In a shallow dish, mix the vanilla wafer crumbs with cinnamon. Press each tortilla into the crumb mixture, coating both sides evenly. Place the coated tortillas on a wire rack and let them rest for about 5 minutes to help the crumbs adhere.

Carefully drape the tortillas over the bars of your oven rack or shape them using a taco mold or upside-down muffin tin. Bake for 8–10 minutes, or until golden brown and crisp. Remove from the oven and allow them to cool for 5 minutes, which helps them firm up even more.

While the shells cool, warm the apple pie filling and heavy cream in a saucepan over medium heat. Stir frequently until the mixture is hot, bubbly, and slightly thickened, about 5 minutes.

Spoon the warm apple filling into the crispy taco shells. Finish with whipped cream and a drizzle of caramel sauce, if desired.

Variations

• Add chopped pecans or walnuts for crunch
• Use pear or peach pie filling instead of apple
• Sprinkle shells with apple pie spice for extra warmth
• Make mini dessert tacos for parties
• Add a scoop of vanilla ice cream instead of whipped cream

How to Store

• Store baked shells in an airtight container at room temperature for up to 2 days
• Refrigerate leftover apple filling separately for up to 3 days
• Freeze baked shells in freezer bags for up to 1 month
• Reheat shells at 350°F for 5 minutes to restore crispiness

Frequently Asked Questions

Can I make the taco shells ahead of time?
Yes, shells can be baked up to 2 days in advance.

How do I keep the shells from getting soggy?
Let the filling cool slightly before assembling and serve immediately.

Can I use fresh apples instead of canned filling?
Absolutely—sauté peeled apples with sugar and cinnamon until tender.

What if my tortillas tear?
Brush with extra butter and warm them slightly before shaping.

Can these be made dairy-free?
Yes, use coconut milk and dairy-free butter alternatives.

Caroline

Apple Pie Tacos

Apple Pie Tacos are a fun dessert made with crispy cinnamon-coated tortilla shells filled with warm, creamy apple pie filling and finished with whipped cream and caramel.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 tacos

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 6 small flour tortillas (4.5-inch street taco size)
• 1/3 cup salted butter, melted
• 3/4 cup finely crushed vanilla wafer crumbs
• 1 tsp ground cinnamon
• 20 oz canned apple pie filling
• 1/4 cup heavy cream
• whipped cream (optional)
• caramel sauce (optional)

Equipment

• baking sheet
• wire rack
• saucepan
• mixing bowl
• Pastry brush

Method

 

1. Preheat the oven to 375°F (190°C).
2. Brush the tortillas with melted butter on both sides.
3. In a bowl, mix the vanilla wafer crumbs and cinnamon, then coat the tortillas evenly.
4. Let the tortillas rest for 5 minutes, then gently shape them over a wire rack or taco mold.
5. Bake for 8–10 minutes until crisp and golden.
6. Meanwhile, warm the apple pie filling with heavy cream in a saucepan until bubbly.
7. Fill the taco shells with the apple mixture, top with whipped cream and caramel if desired, and serve.

Notes

For extra crunch, coat the tortillas twice in the crumb mixture. Assemble just before serving to maintain crisp shells. These apple pie tacos are best enjoyed warm for maximum flavor and texture.

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