Corn tortillas get the fall treatment in this sweet taco-pie mashup. A smooth caramel drizzle takes the apple dessert to the next level.
1 - cup granulated sugar
4 - teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 - 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 - tablespoons butter
4 - medium Granny Smith apples, peeled, cored, and sliced
2 - tablespoons packed brown sugar
5 - tablespoons water
1 - tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)
In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.
Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned. Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.
In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water. Cover and cook, stirring occasionally, for 12 minutes or until softened. In a small bowl combine cornstarch and remaining 2 tablespoons water. Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened. Continue to simmer 2 minutes more. Remove from heat and let cool slightly.
Spoon filling into prepared shells and serve immediately. If desired, top with whipped topping and caramel topping, if desired.
FROM THE TEST KITCHEN
If you don't have a frying thermometer, use a little scrap of tortilla to put in the oil and make sure it's at the correct temperature.
Nutrition Facts (Apple Pie Tacos)
Per serving: 145 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 16 mg sodium, 21 g carb., 2 g fiber, 13 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet