6 large Flour Tortillas
1 cup Oil for frying
2/3 cup sugar
2 teaspoons cinnamon
1 21 oz can apple pie filling , chopped coarsely
3 large apples
1 1/2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon cornstarch
1/2 cup water (divided)
Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
Combine sugar & cinnamon in a bowl and set aside. Heat about 1 1/2″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Peel and dice apples. Toss with lemon juice.
Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
(see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.