Apple Pie Tacos

• Vegetarian

• Produce

  • 3 Apples, large

• Condiments

  • 1 Caramel sauce, store-bought or homemade
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 21 oz can Apple pie filling
  • 3 tbsp Brown sugar
  • 3 tsp Cinnamon
  • 1 tsp Cornstarch
  • 2/3 cup Sugar
  • 1 Topping, frozen whipped

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 6 Flour tortillas, large

• Dairy

  • 1 1/2 tbsp Butter

• Liquids

  • 1/2 cup Water

Found on spendwithpennies.com

Description

Ingredients

• 6 large Flour Tortillas
• Oil for frying
• ⅔ cup sugar
• 2 teaspoons cinnamon
• 1 21 oz can apple pie filling, chopped coarsely
• 3 large apples
• 1½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)
• Frozen Whipped Topping
• Caramel sauce (store bought or homemade)

Directions

• Using a 3.5 circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
• Combine sugar & cinnamon in a bowl and set aside. Heat about 1½ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure its good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
• Set on a pan to cool. You can leave these at room temperature for up to 3 days.
• Peel and dice apples. Toss with lemon juice.
• Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
• (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.