Apple Pie Tacos

Another recipe shared by Holly Nilsson on her blog, “Spend with Pennies”, this is a unique and fun way to use the apples in this week’s share.
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients for taco shells:
6 large Flour Tortillas
1 cup Oil for frying
2/3 cup Sugar
2 teaspoons Cinnamon
Ingredients for pie filling:
4 medium Apples
3 Tablespoons Water
2 Tablespoons Butter
1 teaspoon Cinnamon
1/3 cup Sugar
1 Tablespoon + 1 teaspoon Cornstarch
2 Tablespoons Water
Frozen whipped topping, optional
Caramel sauce, optional
Directions:
To make 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.
To make pie filling:
1. Peel, core and slice apples.
2. Melt butter and cinnamon over medium heat. Stir in apples, sugar and 3 Tablespoons water.
3. Cover and cook,  stirring occasionally, for 4-6 minutes or until very slightly softened.
4. In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.
Recipe Notes:
Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.
Assembly:
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.