These amazing apple pie tacos will give you all the flavors you crave but in the form of a beloved taco. The combination of a familiar American classic fall dessert packaged in a different form will delight your guests at any autumn celebration.
Want another fun fall dessert idea? Check out my pumpkin spice-rolled yule cake.
Ingredients Needed to Make These Amazing Apple Pie Tacos (makes 6 tacos)
- 6 – 4 inch sized flour street tacos
- ½ c unsalted butter, melted
- 1 ½ c Nilla Wafers, crushed
- 1 T cinnamon, plus 2 teaspoons – divided
- 4 medium tart apples
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 3 Tbsp water, plus 2 Tbsp water – divided
- 4 tsp cornstarch
- 1 c heavy whipped cream, divided
- 1 tsp vanilla
- 1 T powdered sugar
- Caramel sauce, to drizzle
Note: I love homemade pie filling, but you can use canned pie filling if you want to simplify the process.
How to Make Apple Pie Tacos
- Preheat the oven to 400 degrees.
- Cut apples into 1/4″-1/2″ cubes or thin slices.
- Melt butter over medium heat. Stir in apples, 1 tsp cinnamon, white sugar, brown sugar, and water.
- Cover and cook for 4-6 minutes or until very slightly softened. Stir occasionally during cooking time.
- Combine cornstarch and 2 Tbsp water. Add to the apple mixture, stirring completely, and continue to cook until the apples are soft and the filling is thickened. You will want your apples soft but not mushy.
- Add 1/4 cup heavy cream and an additional 1 tsp of cinnamon. Stir completely. Allow to bubble and then remove from heat. Cool filling completely before assembling tacos.
- Turn a standard muffin tin upside down to shape the tortillas while they bake. Set aside.
- Place the melted butter in a bowl or shallow plate big enough to dip the tortillas.
- Crush the Nilla Wafers and place in a bowl. I recommend using a Cuisinart to get fine crumbs. Add 1 Tbsp cinnamon. Mix well. Transfer to another shallow bowl or plate.
- Dip each tortilla in the melted butter, coating both sides thoroughly.
- Immediately press into the cinnamon crumb mixture and coat both sides evenly.
- Shape the tortilla into a taco and place it on the muffin tin between cavities to hold it in place while they bake. The mouth will be face-down.
- Bake in the 400-degree oven for 9-11 minutes. Tacos should be just starting to brown. Do not overbake. Allow to cool, re-shaping the tacos if needed once cool enough to handle. Cool completely.
- In the bowl of a stand mixer, combine the remaining 3/4 heavy cream, vanilla, and powdered sugar. Whip on high speed until stiff peaks form. If desired, transfer to a piping bag fitted with a large star tip. Set aside.
- To assemble – fill the bottom of each taco shell with the apple pie filling. Add a dollop of the whipping cream. Drizzle with some caramel sauce.
This dessert is best enjoyed fresh. Filling can be made ahead.
Who doesn’t love the smells and flavors of fall? We get candles to replicate the scents, but if you can create your own tastes and smells from your kitchen, it’s so much better. It means you have a tasty fall treat to look forward to.
Recipe Card for Homemade Apple Pie Tacos
Amazing Apple Pie Tacos
Ingredients
- 6 – 4 inch sized flour street tacos
- ½ c unsalted butter melted
- 1 ½ c Nilla Wafers crushed
- 1 T cinnamon plus 2 teaspoons – divided
- 4 medium tart apples
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 3 Tbsp water plus 2 Tbsp water – divided
- 4 tsp cornstarch
- 1 c heavy whipped cream divided
- 1 tsp vanilla
- 1 T powdered sugar
- Caramel sauce to drizzle
Instructions
- Preheat the oven to 400 degrees.
- Cut apples into 1/4″-1/2″ cubes.
- Melt butter over medium heat. Stir in apples, 1 tsp cinnamon, white sugar, brown sugar, and water.
- Cover and cook for 4-6 minutes or until very slightly softened. Stir occasionally during cooking time.
- Combine cornstarch and 2 Tbsp water. Add to the apple mixture, stirring completely, and continue to cook until the apples are soft and the filling is thickened. You will want your apples soft but not mushy.
- Add 1/4 cup heavy cream and an additional 1 tsp of cinnamon. Stir completely. Allow to bubble and then remove from heat. Cool filling completely before assembling tacos.
- Turn a standard muffin tin upside down to shape the tortillas while they bake. Set aside.
- Place the melted butter in a bowl or shallow plate big enough to dip the tortillas.
- Crush the Nilla Wafers and place in a bowl. I recommend using a Cuisinart to get fine crumbs. Add 1 Tbsp cinnamon. Mix well. Transfer to another shallow bowl or plate.
- Dip each tortilla in the melted butter, coating both sides thoroughly.
- Immediately press into the cinnamon crumb mixture and coat both sides evenly.
- Shape the tortilla into a taco and place it on the muffin tin between cavities to hold it in place while they bake. The mouth will be face-down.
- Bake in the 400-degree oven for 9-11 minutes. Tacos should be just starting to brown. Do not overbake. Allow to cool, reshaping the tacos if needed once cool enough to handle. Cool completely.
- In the bowl of a stand mixer, combine the remaining 3/4 heavy cream, vanilla, and powdered sugar. Whip on high speed until stiff peaks form. If desired, transfer to a piping bag fitted with a large star tip. Set aside.
- To assemble – fill the bottom of each taco shell with the apple pie filling. Add a dollop of the whipping cream. Drizzle with some caramel sauce.
Looking for More Fall Baking Ideas?
Pumpkin Scones with a Pumpkin Spice Glaze