Fried apple pie tacos fill crisp, cinnamon sugared tortilla shells with soft, spiced apples simmered in a thick syrup, then top them with whipped cream for a handheld dessert that tastes like apple pie in a sweet, crunchy wrapper.
The filling cooks on the stove while the tortillas fry for just a few seconds per side. There is no crust to roll and no oven to heat, so the whole dessert comes together in about thirty minutes from the first apple to the last sprinkle.
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Why This Fried Apple Pie Tacos Recipe Works
Pre cooked apples keep the filling soft. Simmering sliced apples with sugar, cinnamon, and nutmeg turns them tender and syrupy, so they fill the shell without turning crisp or watery.
Tortillas make an easy shell. Flour tortillas fry into crisp, blistered pockets in seconds, which gives the crunch of a fried pie without making dough.
Cinnamon sugar finishes the job. Sprinkling the hot shells right out of the oil makes the coating stick, so each bite has a sweet, sparkling crust.
Ingredients for Fried Apple Pie Tacos
- For the filling you need four peeled and sliced apples, three quarters of a cup of sugar, two teaspoons of cinnamon, half a teaspoon of nutmeg, one cup of water, and a tablespoon of cornstarch.
- For the shells you need six flour tortillas, oil for frying, and half a cup of cinnamon sugar, with whipped cream for topping.
Apples: Use firm baking apples, such as Granny Smith or Braeburn, sliced thin so they soften quickly in the syrup.
Cornstarch: Mix it with a few tablespoons of cold water before stirring it in, so the syrup thickens smoothly.
Flour tortillas: Choose eight inch tortillas. They are flexible enough to fold and fry into a taco shape.
Frying oil: Use a neutral oil and keep it hot but not smoking, since the tortillas cook in only a few seconds.
Cinnamon sugar: Mix sugar and cinnamon in a shallow dish so you can sprinkle or dip each shell as it comes out.
How to Make Fried Apple Pie Tacos
1. Simmer the apples. Combine the apples, sugar, cinnamon, nutmeg, and water in a saucepan, cover, and simmer for ten minutes, stirring often, until the apples are tender.
2. Thicken the filling. Stir the cornstarch with three or four tablespoons of cold water, add it to the pan, and cook until the syrup thickens.
3. Heat the oil. Heat about one inch of oil in a skillet over medium heat until it reaches 350 F.
4. Fry the shells. Fold each tortilla in half, fry for a few seconds on each side until golden and crisp, and drain on paper towels.
5. Fill and top. Sprinkle the hot shells with cinnamon sugar, fill them with the apples, and top with whipped cream and more cinnamon sugar.
How to Serve Fried Apple Pie Tacos
Serve the tacos right away on a platter with extra whipped cream or a drizzle of caramel. Eggless vanilla ice cream is a cold partner, brown sugar apple cake and old fashioned apple crisp make an apple spread, and sheet pan apple crisp suits a crowd.
How to Store and Reheat Fried Apple Pie Tacos
The shells are crispest within an hour of frying, so assemble the tacos just before serving. Refrigerate the apple filling in an airtight container for up to three days and reheat it gently. Keep fried shells loosely covered at room temperature for one day and crisp them in a warm oven.
Tips and Variations for Fried Apple Pie Tacos
Flag the allergens. These tacos contain wheat and milk if you add whipped cream, so label them clearly for guests with allergies.
Hot oil safety. Never add water to hot oil, use tongs, and keep children away from the stove.
Use a thermometer. Keep the oil near 350 F, because oil that is too cool makes greasy shells and oil that is too hot burns them.
Fry quickly. The tortillas need only a few seconds per side, so stay at the stove and turn them promptly.
Drain well. Paper towels remove extra oil so the shells stay crisp rather than greasy.
Cool the filling. Very hot apples can soften the shell quickly, so let the filling cool for a few minutes before spooning it in.
Try toppings. Caramel sauce, chopped pecans, or a scoop of ice cream all work, and label nuts for guests.
Check trusted guidance. Read the FDA safe food handling guidance for safe frying practices.
Frequently Asked Questions About Fried Apple Pie Tacos
How do I keep fried apple pie tacos crisp?
Fry them just before serving, drain them well, and add the warm filling at the last minute.
Can I make fried apple pie tacos ahead of time?
Make the filling a day or two ahead and fry the shells just before serving for the crispiest result.
Can I bake fried apple pie tacos?
Yes. Brush the folded tortillas with butter, sprinkle with cinnamon sugar, and bake at 400 degrees F for about ten minutes, though the texture is less blistered.
Which apples work well in the filling?
Firm baking apples such as Granny Smith or Braeburn hold their shape and balance the sugar.
Can I use canned pie filling?
Yes. Warm canned apple pie filling and spoon it into the shells for a fast shortcut.
Fried Apple Pie Tacos
Equipment
- Saucepan
- Deep skillet
- Tongs
- Thermometer
- Paper towels
Ingredients
Main Ingredients
- 4 medium apples peeled and sliced thin
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup water
- 1 tbsp cornstarch mixed with 3 to 4 tablespoons cold water
- 6 flour tortillas eight inch
- 1 cup vegetable oil for frying
- ½ cup cinnamon sugar for coating, about 1/2 cup sugar and 1 tablespoon cinnamon
- 1 cup whipped cream optional, for topping
Instructions
Cooking
- Simmer. Simmer the apples with the sugar, spices, and water for ten minutes.
- Thicken. Stir in the cornstarch mixture and cook until thick.
- Fry. Fold each tortilla and fry a few seconds per side in oil at 350 F.
- Coat. Sprinkle the hot shells with cinnamon sugar.
- Fill. Fill with apples and top with whipped cream.
