Apple Pie Taquito with Homemade Whipped Cream


This time last year!: Grandma’s (Strawberry) Lemon Bars (2013)



Hey friends! Today is a momentous day. It’s Cinco de Mayo!

In honor of this day, and of all the delicious Mexican food in the world, I wanted to share this new delicious Apple Pie Taquito recipe!

I have made dozens of Hispanic dishes on the blog (cue: Black Bean Fajita Soup, Chipotle Tofu Tacos with Cilantro Quinoa and Mango, and Spiced Beans and Rice!). However, I have never made a Hispanic dish that dove into the realm of desserts. Thus, I am very excited to share this recipe with you.

This dish is sooo simple, so delicious, and so perfect for the day.

So get cookin’! Happy hour will get here before we know it.



Taquito Ingredients:

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 can (20 oz) apple pie filling
  • 12 medium soft tortillas
  • ¼ cup butter, melted

Homemade Whipped Cream

  • ½ cup cold heavy whipping cream
  • ¼ teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
  • ½ Tablespoon granulated white sugar


  1. Preheat oven to 350˚ F.
  2. In a shallow loaf pan, stir together the cinnamon and sugar.
  3. Empty the contents of the pie filling onto a cutting board and slice the apple wedges into smaller pieces. (Add a few extra dashes of apple pie spice if desired!)
  4. Lay a tortilla on a flat plate, and scoop 2-3 Tablespoons of apple pie filing onto the edge. Tightly roll the tortilla up, brush the outside with the melted butter, and roll in the cinnamon/sugar mix.
  5. Place the taquito in a 9 x 13 inch baking dish, and repeat with the remaining ingredients.
  6. Bake for 20 minutes, or until slightly golden on top.
  7. Meanwhile, prepare the whipped cream by beating the cold cream, vanilla, and sugar with a hand mixture in a small bowl, until stiff peaks form. Keep refrigerated until ready to use. (Serve a dollop alongside each taquito and sprinkle the top with a dash of remaining cinnamon sugar!)



Notes and Tips!:

  • Source: Jo Cooks
  • Got a hankering for other Cinco de Mayo eats? Check out the recipe links below from A Rented Kitchen!



Homemade Cherry Pie



This time last year!: Hershey Kiss Pretzel Bites 



Some people like to use their words to express love. I fully support that, don’t get me wrong! I come from a family where if you said it in 5 words, when you could have said it in 10, you just weren’t trying hard enough.

However, I have to add, sharing food feels like a pretty natural way to express my love.

For a little Christmas celebration, my boyfriend and I decided to cook a big dinner together. I had planned this far too elaborate (no surprise there), but very yummy meal for our last night in town together. So, he came over, we turned on some tunes, rolled up our sleeves, and started cooking.

In order to get ahead of the curb, and not overwhelm this wonderful guy in my kitchen, I went ahead and prepared a few elements in advance. This pie was one of them.

(You have no idea how much strength it takes to not eat pie when your entire apartment smells like it! Oi.)

We had been cooking just long enough to dirty every dish in my kitchen, and yet have no finished product when I cut my finger open on a butcher knife. Thus, all the food was abandoned for an ER run, and the pie was left untouched.

Fortunately, in between our ER visit and my very early morning flight home the next day, we thought quickly enough to put the pie in a plastic bag in the freezer, and miraculously, it lasted beautifully! When I came back in town after Christmas break, Patrick and I had one week together before classes. More afternoons than not on that cold January week, we would warm up a little slice of cherry pie and top it with a spoonful of ice cream. Reunion never tasted so good.

Just another example of using food to express love 🙂



Crust Ingredients:

(Note- to simplify your life, feel free to use a prepared pie crust. If you choose to take that route, simply skip to the Pie Directions section below)

  • 2 cups flour
  • 2/3 cup Crisco
  • teaspoon salt
  • 6 Tablespoons water

Filling Ingredients:

  • 3 cans tart cherries in water*
  • 4 Tablespoons cornstarch
  • 1 ¼ cups sugar
  • 1/8 teaspoon salt
  • scant ¼ teaspoon almond extract

Crust Directions:

  • Mix the flour, Crisco, and salt together in a medium sized bowl.
  • Add the water to the dry ingredient mixture and mix well.
  • Once the dough has formed in the bowl, sprinkle a clean and dry workspace with flour.
  • Place the dough ball on the floured workspace and need for one minute- just to ensure everything is well mixed!
  • Divide the dough into two, and then roll the two halves into balls. Lightly powder all sides, and place one dough ball in the center of your work surface.
  • Sprinkle some flour on your rolling pin and gently roll your dough into a large circle. You want the circle to be big enough to cover the bottom of your pie pan and the sides!
  • Once large enough, place the rolling pin on one end of the dough and loosely wrap the dough around the pin.
  • Quickly move the rolling pin over the pie, laying the dough in the pan as you go.
  • Press the dough into the corners and up the sides.

Pie Directions:

  1. Preheat the oven to 425˚F. Cover a cookie sheet with aluminum foil and set on the bottom rack (to catch any drips!).
  2. In a medium, heavy-bottomed saucepan, combine the tart cherries, plus the juice from 1 ½ cans, with the sugar, cornstarch, salt, and almond extract. Bring to a simmer and cook over medium-low hear for ten minutes, stirring regularly, or until thick and bubbly (should lightly resemble jelly). Remove from heat to cool for five minutes.
  3. Pour the cherry filling into the crust.
  4. Roll out the top pie crust and arrange over the pie. Fold the bottom pie crust over the edge of the top pie crust, and crimp together with a fork.
  5. Brush the pie crust with a beaten egg white and sprinkle sugar on top.
  6. Bake for 20 minutes, and then lower the temperature form 425˚ to 375˚, and add a pie crust shield. (If you do not have a pie crust shield, you can create one using alumninum foil! It will help the center of the pie bake without burning the edges). Bake for an additional 30-40 minutes, or until the crust is golden brown and the juice bubbles up thickly.
  7. Remove from the oven and allow to cool/ set for about 3 hours before eating.
  8. Optional: serve with whipped cream or vanilla ice cream!




Notes and Tips!:

  • Source: Artful Parent
  • Trouble finding tart cherries in water? Try the Oregon Fruit Products, often in the canned fruit isle rather than the baking isle.
  • Like this recipe? Try these other delicious desserts from A Rented Kitchen! (Recipe links found below):

Apple Pie Oatmeal

I am a creature of habit in many ways. One of those ways is that I eat a bowl of oatmeal for breakfast every single day, no fail. My go-to oatmeal choice is oats with sliced banana and drizzled agave on top. It’s simple, incredibly delicious, and perfect for this time of year!

I love slipping out to my back porch while my roommates are sleep, bundled up in sweatshirts and long socks, to watch the steam rise up off of my warm tea and oatmeal.

I stumbled upon this scrumptious oatmeal recipe on a great vegan food blog, Oh She Glows!, and had to share it with you all. With fresh apple, cinnamon, and vanilla you will feel like you’re enjoying a decadent slice of warm apple pie in a healthy breakfast. A win-win situation if I’ve ever heard of one! I hope this holiday brings you with lots of peaceful back-porch moments of your own to enjoy the simple pleasures in life, like apple pie oatmeal, and to remember all we have to be thankful for.



  • 1/3 cup regular oats
  • 1 Tablespoon flax seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of kosher salt
  • 1 + 1/4 cups Skim or Almond Milk
  • 1 Granny Smith apple, peeled and cut into 1 inch pieces
  • 1 Tablespoon agave + more for drizzling
  • ½ cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)


  1. Combine all the ingredients, except the vanilla extract, in a medium sized saucepot and whisk well.
  2. Heat over medium heat until all the liquid is absorbed and the mixture thickens, about 8 minutes. Stir frequently.
  3. Once the mixture is complete, stir in the vanilla extract
  4. Top with an extra splash of milk, a drizzle of agave or maple syrup, and a pinch of cinnamon as desired.

Notes and Tips!:

Apple Pie Egg rolls

This past weekend my family celebrated the life of my wonderful grandfather, Bob Wells. There are many things that man taught me- such as the importance of gathering at the table together, an appreciation of home cooked food and the person who prepared it, and the value of family. After he passed I decided I wanted to cook something for him. I never got the chance to make a dish for my sweet grandfather, and although it’s too late now, I thought I’d prepare something in his honor that he would have liked had he been alive. When I started brainstorming what to cook for him, I kept coming back to pies.  I remember him loving fruit pies- apple, pineapple, rhubarb, blackberry- you name it, my grandmother probably made it, and he definitely loved it. I am fairly certain my grandfather never had apple pie egg rolls, although I think that if had he tried these he would have loved them. I think he would have been proud. I’d like to imagine he still is.


Apple pie filling:

  • 2 green apples (abut 2 heaping cups), peeled and diced
  • 1 lemon, juiced
  • 1/3 cup granulated sugar
  • 3 ½ Tablespoons instant tapioca pearls
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1 package of egg roll wrappers (between 24 and 32)

Sweetened cardamom whipped cream:

  • 3/4 cup heavy cream
  • 1/4 cup superfine sugar (granulated is fine)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cardamom


  1. Preheat oven to 375°F.  Line a baking sheet with parchment paper and coat with a thin layer of non-stick spray
  2. Peel and dice apple, then mix with other filling ingredients in a medium sized bowl.  Stir together until ingredients are well combined and allow to sit for 10 minutes.*
  3. Lay one egg roll wrapper on a clean surface so that one corner is pointing towards you.  Lightly brush all four sides with egg wash.
  4. Spread 2 spoonfuls of the filling onto the middle of the egg roll wrapper and fold the edge closest to you over the filling.
  5. Tuck the sides of the egg roll wrapper in towards the center and brush with egg wash. Continue to roll the filling in the egg roll wrapper and press the edges to seal.
  6. (Optional: wrap that seal egg roll in another egg roll wrapper, repeating the same steps with the egg wash, to prevent the egg roll from bursting in the oven)*
  7. Place the egg roll on the baking sheet and repeat this process until all the wrappers and/or filling are used.
  8. Bake for 20 to 25 minutes or until the egg rolls are golden brown and crisp. For best results serve immediately with sweet cardamom whipped cream.
  9. Sweet cardamom whipped cream: Beat the cream with a hand mixer on medium high until the cream begins to thicken. Slowly add the sugar, continuing to mix. Add the vanilla and cardamom and continue to beat until stiff peaks form. Place in a side dish or bowl and serve with egg rolls.

Notes and Tips:

  • Allowing the filling mixture to sit for at least 10 minutes is time that allows for the tapioca pearls to soften. Do not rush or skip this step!
  • If you fill your egg roll wrapper with too much filling it will burst in the oven. I highly recommend small scoops of filling and double wrapping each egg roll in two wrappers.
  • If you are baking the egg rolls in advance, store them in an air tight container at room temperature and prior to serving, warm them up in the oven for 5 minutes at 350 on a parchment lined baking sheet. This will allow for the egg rolls to get slightly crispy and warm again.  Store the whipped cream in a sealed refrigerated container and mix with a fork or hand mixer once more before serving.
  • Yield: about 16, depending on how thick you stuff your egg rolls
  • This recipe was originally adapted from Spoon Fork Bacon.
  • If you like this recipe, try my Apple Spice Cookies with Cardamom Cinnamon Frosting!