Apple Pie A La Mode Taco Cup Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour apple pie filling into a bowl. Dice the apple slices.
• Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
• Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

Steps:

• Toss together the lemon juice, apple pie spice, apples and 1/3 cup of the sugar in a medium bowl.
• Melt 2 tablespoons of the butter over high heat in a medium skillet. Add the apple mixture and stir to coat with the butter. Lower the heat to medium, cover and cook, stirring occasionally, until the apples are tender and translucent, about 20 minutes; if the mixture becomes too dry and begins to brown before that, add 1/4 cup water and continue to cook.
• Mix the cornstarch with 1 teaspoon water in a small bowl and pour into the apple mixture. Bring the mixture to a boil to activate the starch and cook until the thick and bubbly, about 1 minute more. Transfer to a bowl and reserve.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the remaining 12 tablespoons butter and 2/3 cup sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg until just combined, then mix in the vanilla. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop 1 tablespoon of the dough for each cookie and roll into a ball. Place about 2 inches apart on the prepared baking sheets and press down into flat discs about 1/4 inch thick. Bake the cookies until just set on top but still pale, about 15 minutes. Cool the cookies on the baking sheets.
• When the cookies are cool, flip them over. On half of the cookies, spread each with 1 teaspoon apple filling. On the other half of the cookies, spread each with 1 tablespoon vanilla ice cream. Sandwich each apple filling-topped cookie with an ice cream-topped cookie and press together gently.
• Serve immediately or store in the freezer for up to 3 months. Let soften 5 minutes before serving from frozen.

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Peel and core the apples. Soak the peeled apples in a large bowl filled with water and lemon juice so they won't brown. Working one at a time, thinly slice the apples.
• Melt the butter in a medium saucepan over medium heat. Add the apple slices and sprinkle with the sugar, cinnamon, and nutmeg. Stir continuously and cook until the apples are soft, about 10 minutes. Remove the pan from the heat.
• Make the taco shells: Using a cookie cutter or the lid of a mason jar, cut out 14 small circles from the tortillas.
• Brush the small tortilla rounds with melted butter and coat with cinnamon sugar. Shape the cut-out tortillas to look like taco shells and place between the cups of an upside-down muffin tin to hold their shapes.
• Bake for 10 minutes, or until golden brown. Let the taco shells cool until easy to handle.
• Spoon the apple pie filling into the taco shells. Top with small scoops of vanilla ice cream and drizzle with caramel sauce.
• Enjoy!

Steps:

• Mix cinnamon and sugar together and place in shaker.
• Grill sliced apples.
• Brush on a little bit of oil, is they appear dry.
• When apples are golden on both sides and have softened, grill tortillas for one 30 seconds each side.
• Place apples in tortillas, sprinkle with cinnamon and sugar.
• Add teaspoon sized scoops of vanilla ice cream on top of apples and drizzle with caramel sauce.

Steps:

• Taco shell:.
• Heat oil to 350 in a heavy bottomed pot over medium high heat.
• Using a 4 inch ring cutter cut out circle from the tortillas.
• Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate.
• Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture.
• Filling:.
• In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down.
• Sprinkle in cornstarch and continue to cook until the mixture has thickened.
• To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.

Steps:

• Combine the frozen yogurt, applesauce, and apple juice in a blender.
• Add the apple, cinnamon, and nutmeg.
• Blend until smooth.