Apple Pie Tacos

Bake tacos shells for 10 minutes or until the tortillas begin to take on a golden brown color and become crispy. If they are not baked for long enough they may be slightly chewy instead of crispy. Remove from the oven and allow to cool.

In a medium sized saucepan, empty the can of apple pie filling and heat over medium heat until it begins to bubble, stirring occasionally. Remove from the heat and stir in the heavy cream.

Remove the tacos from the muffin pan and fill each with the apple pie filling. Top with whipped cream and a drizzle of caramel sauce, optional.