A fun twist on traditional apple pie! These mini apple pie tacos takes a classic fall dessert into a portable bite!
This recipe is sponsored by the American Dairy Association North East. All opinions are 100% mine.
Some people get all excited for pumpkin everything once September hits. Me? I am all about the apples! Apple pies. Apple crumble. Apple crisp. I love it all!
Small problem. I’m the only one in my family who enjoys baked apples! Because of this, I tend to make mini versions of my favorite baked apple desserts.
These mini apple pie tacos are not only a mini version of my favorite apple pie but a fun twist on a traditional dish!
I whipped up these Mini Apple Pie Tacos for a cooking competition on the Undeniably Dairy Tour! This is one of my favorite food tours to date.
Before we were sent off to the kitchen to whip up our creations, we spent an entire day visiting dairy farms and learning everything there is to know about where your milk, cheese, and other favorite dairy products come from.
When it comes to dairy, you tend to forget all of the ways you use it each and every day. From the milk you pour into your kids’ cereal or the creamer you add to your morning coffee, most of us start our day off with dairy.
And the dairy doesn’t just stop there! My house is filled with cheese lovers. They seriously can not get enough of it. From topping our tacos with it to mixing it into our favorite pasta to making a cheese board for lunch (my current favorite), we probably eat cheese at least once a day.
And I am always looking for ways to sneak it into our favorite recipes. Recipe calls for sour cream? Swap it our for some plain Greek Yogurt. No one will know the difference. Trust me on that one!
Which brings me back to those amazing Mini Apple Pie Tacos. That icing drizzle? It’s Greek Yogurt! When making something as super sweet as these Mini Apple Pie Tacos, you need something to cut it down. Greek Yogurt does the trick! You still have a sweet drizzle but with the tang of Greek Yogurt.
Tips for making Mini Apple Pie Tacos:
- After you cut out your mini taco shells, cut a slit in the middle of the tortillas! Don’t go all the way through. Just enough to vent the shells so they don’t fill with air when frying.
- Once you have your shells fried, immediately coat in the cinnamon sugar and stand them in an upside down muffin tin. This will help them keep their shape until they are ready to fill.
- There are so many apples to choose from when making an apple filling. I like to use Honeycrisp apples because they are hearty and don’t get mushy no matter how long you cook them. This will give your filling more firm apples.
LOOKING FOR MORE APPLE RECIPES? WE THINK YOU MIGHT ENJOY THESE!
IT’S SUPER EASY TO MAKE THESE MINI APPLE PIE TACOS!
Mini Apple Pie Tacos
You don’t need any special kitchen equipment to make these Mini Apple Pie Tacos so there’s no excuse not to make it right now!
- Tongs – You are going to need stainless tongs when frying your shells! Make sure you sue all metal tongs and not ones that have plastic. The oil will be very hot and you don’t want melted plastic!
- Round Cookie Cutter – To make you mini taco shells, you will need a 3-4 inch round cookie cutter.
- Muffin Tin – The key to keeping your shells’ shape is to have them rest on an upside down muffin tin until you are ready to fill.
NOW THAT YOU HAVE YOUR COOKING ESSENTIALS, YOU ARE READY TO MAKE THESE MINI APPLE PIE TACOS!
- 3 large flour tortillas
- Vegetable oil, for frying
- 1/2 c. cinnamon sugar
Apple Pie Filling
- 2 tbsp. butter
- 4 apples, peeled, cored, and chopped
- 4 apples, peeled, cored, and chopped
- 1/4 c. granulated sugar
- 1/4 c. lightly packed brown sugar
- Juice of 1/2 lemon
- 1 tsp. ground cinnamon
- Pinch kosher salt
- 1/3 cup Finger Lakes Distilling Maple Liqueur
- 1 cup plain Greek Yogurt
- 1/2 cup powdered sugar
- Using a 3 to 4" cookie cutter, stamp out smaller circles from tortillas. Cut a slit in the middle of the shells so they don't balloon when frying.
- In a large skillet over medium heat, heat about 1” oil until shimmering. Working one a time, add a tortilla to the skillet and let sizzle for 30 seconds. Flip tortilla and use tongs to fold tortilla in half to create a taco shell. Cook on one side until golden, about 2 minutes, supporting the shell with tongs the whole time. Flip and cook until golden on other side, about 2 minutes more.
- Immediately toss shell in cinnamon sugar then place in between inverted cups of muffin tin. Repeat with remaining tortillas.
- In a large skillet over medium heat, melt butter. Stir in apples, sugars, lemon juice, cinnamon, salt, and liqueur. Cook, stirring often, until apples have softened and mixture is jammy, about 10 minutes. Let cool slightly.
- Spoon mixture into each cinnamon sugar shell.
- Combine Greek Yogurt and powdered sugar to make icing. Drizzle on top of tacos!