1-First Step: Prep and mise en place* Gather ingredients and tools: 6 large flour tortillas, oil, sugar, cinnamon, your chosen filling, a frying pan, tongs, a round cutter about 3.5 inches, a can or mold for shaping while frying, and a tray lined with paper towels.* Cut tortillas into circles: Using a 3.5-inch round cutter, cut each tortilla into about 5 circles. With 6 tortillas you will have roughly 30 circles, which is the yield for this recipe.* Mix cinnamon sugar: In a shallow bowl combine 2/3 cup granulated sugar and 2 teaspoons cinnamon; set aside for dusting shells after frying.

2-Second Step: Heat oil and test* Heat 1 cup oil in a skillet over medium heat until it is bubbling gently. Aim for oil that is hot enough to sizzle but not smoking; this quick frying method crisps shells without soaking them with oil.* Test with a small tortilla circle: Fry one circle for about 5 seconds, flip, fold in half while frying and hold 5 seconds until lightly browned, then finish frying until crisp. Adjust heat if it browns too fast or stays soggy.

3-Third Step: Fry and shape the shells* Fry each tortilla circle briefly: Place a circle in the hot oil. Fry 5 seconds, flip, fold in half and hold 5 seconds so the edge sets a taco shape, then fry the other side until crispy and golden. Use tongs and a clean can or mold to help maintain shape while frying if needed.* Drain and dust: Lift shells from oil, drain briefly on paper towels, then while still warm toss and dust with the cinnamon sugar mixture so it sticks to the shell.* Cool and store: Cool shells on a pan. For short-term prep, store warm shells uncovered at room temperature to keep them crisp for up to 3 days.

4-Fourth Step: Make the filling – Option A (canned)* Prepare canned filling: Open 21 ounces canned apple pie filling and chop coarsely so pieces fit nicely inside the shells. Warm slightly in a saucepan if you prefer serving the filling warm.* Serve immediately: The canned filling is ready to spoon about 2 tablespoons per shell.

5-Fifth Step: Make the filling – Option B (fresh apples)* Peel and dice apples: Peel and dice 3 large apples into roughly 1/2-inch pieces. Toss with 1 teaspoon fresh lemon juice to prevent browning.* Sauté the apples: In a skillet, melt 1 1/2 tablespoons butter over medium heat. Add the apples, 3 tablespoons brown sugar, 1 teaspoon cinnamon, and 1/4 cup water. Cook for about 4 minutes, stirring occasionally.* Thicken the mixture: In a small bowl mix 1 teaspoon cornstarch with the remaining 1/4 cup water to make a slurry. Stir the slurry into the apples and continue cooking until the liquid evaporates and apples soften. Remove from heat and let cool slightly before filling shells.

6-Final Step: Assemble and serve* Fill shells: Spoon about 2 tablespoons of pie filling into each cinnamon sugar taco shell. If using canned filling, chopping it first makes assembly neater.* Add frozen whipped topping: Top each filled shell with a dollop of frozen whipped topping. The contrast of warm filling and cold whipped topping is a highlight of these apple pie tacos.* Optional finish: Drizzle caramel sauce for a sweet touch. Serve the apple pie tacos with the filling warm for the best flavor.