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+ servings

Cinnamon Apple Taco Pie

These cinnamon apple pie tacos are a decadent treat reminiscent of what you’d find at a local fair or food truck festival. With their crispy shell and warm apple pie filling, you’ll be delighted to skip the queue and make them in the comfort of your own home.
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Prep Time 30 mins
Cook Time 30 mins
Servings 4 people



  • 6 large Bisquick cinnamon tortillas
  • vegetable oil (for frying)
  • cup sugar
  • 2 tsp cinnamon


  • 4 large Macintosh apples
  • 1 tsp lemon juice
  • tbsp buttere
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp cornstarch
  • cup water
  • whipped cream

Bisquick Cinnamon Tortillas

  • 2 cups Bisquick
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 4 tbsp canola oil
  • ½ cup water


Cinnamon Tortillas

  • Sift two cups of Bisquick, one teaspoon of sugar, and a half teaspoon of cinnamon in a mixing bowl. Stir in four tablespoons of canola oil and a half cup of water. Add more water if needed, to make a stiff dough.
  • Knead the dough until smooth and elastic. Place in a greased bowl covered with a damp cloth on top. Let the dough rest for fifteen minutes.
  • After the dough has rested, divide it into eight equal parts. Form each piece into a ball. On a lightly Bisquick floured surface, roll out the dough into ten-inch circles. Repeat with all pieces. (This recipe takes sixtortillas, so you can freeze two of the dough balls for future use.) Cook the tortillas in a hot skillet until bubbles form, flip over and cook again until light browning shows.

Taco shells

  • For the pie,cut out circles from the tortillas using a round cookie cutter or the top of aclean glass. You should get about 3 from each tortilla. Combine two-thirds of acup of sugar and two teaspoons of cinnamon in a bowl and set aside.
  • Heat about one and one-half cups of vegetable oil in a pan on the stove over medium heat. Place one tortilla in the oil for about five seconds. Turn it over and fold it in half, holding it folded with tongs for an additional five seconds or until browned. Flip it over and fry the other side until crispy. Place the fried taco immediately into the bowl with the cinnamon/sugar mix and place on an upside-down muffin pan between two domes to cool.


  • Peel, and dice four large Macintosh apples. Toss with one teaspoon of lemon juice.
  • Over medium heat, stir together one and one-half tablespoons of butter, the prepared chopped apples, one teaspoon of cinnamon, and three tablespoons of sugar. Add one-quarter cup of water and let cook on medium heat for about five minutes. Stir in one teaspoon of cornstarch, and the remaining water.
  • Continue cooking until most of the liquid is removed, and the apples are soft.
  • To assemble, fill each taco with the warm apple pie mixture and top with whipped cream.
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