Apple Pie Nachos
Apple Pie Nachos: A Sweet and Crunchy Sensation
This isn’t just a dessert; it’s an experience. We’re talking about crisp, homemade cinnamon-sugar chips that are perfectly fried to golden-brown perfection, providing the ultimate crunchy base. Piled high on top is a warm, luscious homemade apple pie filling, bursting with tender apples and sweet, fragrant spices. It’s all the deliciousness of a slice of apple pie, but in a fun, dippable, and utterly irresistible format that’s perfect for sharing.
Whether you’re looking for a show-stopping dessert for a party, a fun treat for a family movie night, or just a new way to enjoy a classic, these Apple Pie Nachos are guaranteed to be a huge hit. They’re easy to make, even more fun to eat, and a total game-changer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
Apple Pie Filling
- 4 medium apples
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3 Tbsp water
- 4 Tbsp butter
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
Slurry to thicken:
- 2 Tbsp + 2 tsp cornstarch
- 4 Tbsp water
Nachos
- 1 package of flour tortillas
- oil for frying
- cinnamon sugar (1/2 c sugar + 1 Tbsp cinnamon)
Instructions
Part 1: Apple Pie Filling
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Prep Apples: Peel, core, and slice your apples, then chop them into 1/2-inch or 1/4-inch cubes.
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Cook Apples: In a pot over medium heat, melt the butter and cinnamon. Add the chopped apples, sugar, and 2 tablespoons of water. Cover and cook for 4-6 minutes, stirring occasionally, until the apples are slightly softened.
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Thicken Filling: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Add the slurry to the pan with the apples, stirring constantly. Continue to cook until the filling thickens and the apples are soft (but not mushy), about 1 minute of bubbling.
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Cool: Remove the pan from the heat and set the filling aside to cool completely before using.
Part 2: Cinnamon Sugar Chips
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Heat Oil: Pour a few inches of oil into a deep pot for frying. Heat the oil to a temperature between 325°F and 375°F. You can test the temperature by dropping in a small piece of tortilla; it should begin to fry immediately without burning.
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Cut & Fry Tortillas: Cut your flour tortillas into chip-sized pieces. Carefully add them to the hot oil in batches, making sure not to overcrowd the pot. Fry until they are lightly golden brown and crisp, flipping as needed.
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Drain & Coat: Remove the chips from the oil and let them drain on a wire rack for a few moments. Immediately transfer them to a shallow dish containing your cinnamon sugar mixture and toss to coat while they are still warm.
Part 3: Assembly & Serving
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Plate the Nachos: On a platter or plate, create layers by first arranging a base of cinnamon sugar chips, then spooning a generous amount of the cooled apple pie filling over the top. Repeat the layers as desired.
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Garnish: Drizzle with caramel sauce and top with whipped cream. For an extra touch, you can also sprinkle on some candied chopped pecans. Serve immediately.
Notes
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Cooking Time Varies: Different varieties of apples will cook at different rates. To avoid a mushy filling, check the apples with a fork and remove them from the heat once they are just tender-crisp.
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For a Thicker Filling: If your apples are extra juicy and the filling isn’t thickening as you’d like, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Add this slurry to the boiling filling a little at a time, stirring constantly, until you reach your desired consistency.
Keywords: Dessert, Nachos, Apple, Apple Pie, Pie Filling, Cinnamon Sugar Chips
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