Apple Pie Tacos

6 large Flour Tortillas
Oil for frying
2/3 cup sugar
2 teaspoons cinnamon

Filling
1 21 oz can apple pie filling, chopped coarsely
OR
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)

Other
• Frozen Whipped Topping
• Caramel sauce (store bought or homemade)
•
Taco Shells
1. 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).
2. 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.
3. 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.
4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.

Filling
5. Peel and dice apples. Toss with lemon juice.
6. 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.
7. 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.