Mini Apple Pie Taco Boats

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: taco boats

Calories: 174kcal

Apple pie filling is baked up in taco boats and covered with pie pastry to make mini crispy pies that are easy to share.

8 Old El Paso Mini Taco Boats 96 grams (⅔ package)
2 tablespoons granulated sugar 25 grams
2 tablespoons salted butter 28 grams, melted (¼ stick)
2 tablespoons ground cinnamon 18 grams
21 ounces apple pie filling 595 grams (1 can)
1 sheet refrigerated pre-made pie crust 213 grams (½ package) cut into ½-inch strips

Preheat oven to 400°F.
Using a pastry brush, paint the outside of each Mini Taco Boat with the melted butter.
8 Old El Paso Mini Taco Boats, 2 tablespoons salted butter
Mix together the cinnamon and sugar in a small bowl. Sprinkle the outside of each Taco Boat with cinnamon sugar and rub into place with your finger.
2 tablespoons granulated sugar, 2 tablespoons ground cinnamon
Place the taco boats on a baking sheet.
Fill each boat with 3-4 tablespoons of the apple pie filling, filling to the top.
21 ounces apple pie filling
Make a lattice pattern on the top of each taco boat using the pie crust strips.
1 sheet refrigerated pre-made pie crust
Brush the pie crust tops with butter and sprinkle with cinnamon sugar.
Bake for 15-20 minutes, or until the pie crusts are baked and golden.
Remove from the oven and top with Vanilla Ice Cream if desired! Serve hot.

Using canned apple pie filling makes this recipe super quick and easy!
Dip the taco boats in cinnamon sugar to give it a sweet, desserty flavor all over.
Use a pizza cutter to cut the pie crust into strips.
Weave or criss-cross the pie crust strips on top of the boats to make a lattice pattern.
Serve warm and top with a scoop of ice cream!

Storage: Store mini apple pie taco boats in an airtight container in the refrigerator for up to 4 days.