How about a little twist on Apple Pie to freshen Up your Friday?! This is a pie that’s inside out because you put the ice cream in a baked tortilla, then pour the filling over the ice cream! It’s easy, quick and has less calories.
Now, I have to be honest, the tortilla wasn’t easy to eat. It was hard to cut or bite into, but once you got it into your mouth it was yummy! Maybe I didn’t bake it long enough, but I was afraid of getting it too brown. Next time I’ll crisp it a little more.
Inside Out Apple Pie
6 Flour Tortillas (6-inch)
4 tablespoons butter, melted
1/4 cup sugar
1/2 tablespoon cinnamon
Apple Pie Filling
3 small Granny Smith Apples, peeled, cored, diced
1/8 teaspoon nutmeg
Vanilla Ice Cream
Caramel Topping, optional
Preheat oven to 350.
Grease a 6-cup muffin tin with cooking spray and set aside.
Brush each tortilla with butter and generously sprinkle with cinnamon sugar; reserve butter and cinnamon-sugar
Carefully fit tortilla cut outs in prepared muffin tin.
Bake for 10 minutes.
In the meantime, prepare the apples.
Pour the remaining of the butter in a frying pan and place over medium-high heat.
In a medium-sized bowl combine the diced apples with the remaining cinnamon-sugar (use less if you don’t like too much spice), and mix in the nutmeg.
Add the apple mixture to the frying pan and cook for about 10 minutes, or until tender, stirring frequently.
Remove tortilla shells from the oven and cool completely.
Add a scoop of vanilla ice cream to each tortilla shell.
Top with warm apple pie mixture.
Drizzle with caramel topping. I used my homemade caramel from this Apple cake recipe.