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apple pie tacos with maraschino cherries on top
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5 from 2 votes

Apple Pie Tacos

Apple Pie Tacos have a cinnamon sugared shell filled with an easy homemade apple filling and a drizzle of caramel sauce over the top.


For the cinnamon sugar shells:

  • 5 large flour tortilla shells
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar

For the apple pie filling:

  • 4 Gala apples (you can also use Honeycrisp or Fuji)
  • 2 tablespoons Torani Green Apple Puremade Syrup
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons coconut oil
  • caramel sauce, maraschino cherries, optional


  • Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.
  • In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.
  • Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.
  • Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 minutes. Remove from oven and allow to cool completely before removing from muffin tin.
  • Peel, core, and dice 4 apples. Be sure to dice the apples small enough that they will fit into the mini shells.  Mine were about 1/4 inch to 1/2 inch cubes.
  • In a medium bowl, combine the diced apples, 2 tablespoons Torani Green Apple Puremade Syrup, 1/2 cup sugar and 2 teaspoons cinnamon. Mix well. 
  • Heat a skillet on medium heat and melt two tablespoons coconut oil.  Add the apple mixture and sauté for 5- 10 minutes until soft. Time will depend on how small your cuts are so be sure to test to see if the apples are done at the 5 minute mark. 
  • Once done, cool slightly and then fill the shells with the apple filling. 
  • Drizzle Torani's Caramel sauce over the tacos and top each with a maraschino cherry. 


Tips for Apple Pie Tacos 
You can substitute a canned apple pie filling in place of making homemade filling. Use a 21-ounce can and dice the apple pieces into smaller pieces before use.
Make ahead tip: You can bake the taco shells and prepare the filling a day in advance. When it's time to serve, heat the filling up and assemble the tacos.