Apple pie meets a crispy, buttery tortilla in this irresistible apple pie quesadilla recipe. Grilled until golden and crisp, filled with warm homemade apple pie filling, and finished with a light sprinkling of brown sugar, it’s an easy dessert that’s ready in minutes and tastes like it came straight out of the oven.

Quesadilla with homemade apple filling and whipped cream on a brown plate.

Turn all-American pie into a quesadilla

I still remember the first time I made a dessert quesadilla. I’d been using leftovers to make all sorts of savory quesadilla varieties for a few years, when I opened the refrigerator one day and spotted a jar of leftover homemade apple pie filling sitting beside a package of tortillas. The idea came to me almost instantly, and before long I was standing at the stove making the first apple pie quesadilla I’d ever tasted.

It was so good that I now make homemade apple pie filling specifically for these quesadillas. Today I’m going to show you how to make this simple dessert from scratch in your own kitchen. The contrast between the crispy tortilla, the tender cinnamon apples, and the caramelized brown sugar sprinkled over the top makes each and every bite better than the last.

If you’re looking to add a quesadilla appetizers to your recipe arsenal, try my homemade ham and cheese quesadilla, triple cheese quesadilla , tomato grilled cheese quesadilla recipes too.

Recipe ingredients

Large Burrito-Style Tortilla Shells: Choose large 12-inch burrito-style flour tortillas that are fresh and pliable. They fold easily around the filling, are less likely to tear during cooking, and create the best crisp-to-filling ratio.
Butter: Use real butter for the richest flavor and the most evenly browned, crispy tortilla. If you make your own, my farmhouse style homemade butter is an excellent choice.
Granny Smith Apples: Granny Smith apples are my first choice for this recipe. Their firm flesh holds its shape as it cooks, and their bright, tart flavor keeps the filling from becoming overly sweet. While this recipe works with any apple, Granny Smith consistently produces the best results.
Whipped Cream: Serve each quesadilla with freshly whipped cream for the best flavor and texture. Its light, creamy richness complements the warm cinnamon apples perfectly. My small batch whipped cream is the ideal homemade topping for this dessert.

See the recipe card for full information on ingredients and quantities.

How to make an apple pie quesadilla

Step 1: Peel, core, and cut the apples into uniform ½-inch chunks, so they’ll cook at the same rate.

Step 2: Melt 3 tablespoons of the butter in a large skillet over medium heat. Once the butter has completely melted, add the apples and stir to coat them evenly.

Step 3: Cook the apples, stirring occasionally, until they are fork tender but still hold their shape.

Step 4: Sprinkle the granulated sugar, cinnamon, and nutmeg evenly over the apples, then stir until the apples are thoroughly coated and the spices are evenly distributed.

Step 5: Pour in the water and lemon juice, stirring to combine.

Step 6: Sift the cornstarch evenly over the apple mixture and stir continuously until it is fully incorporated, and the juices thicken into a glossy sauce. If the apples have absorbed most of the liquid before the sauce has fully developed, add a little more water, a tablespoon at a time, until there is enough sauce to generously coat the apples.

Step 7: Remove the filling from the heat and set it aside while you prepare the tortillas.

Step 8: Spread the remaining butter in a thin, even layer over one side of each tortilla.

Step 9: Place one tortilla into a large skillet over medium heat with the buttered side facing down.

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Step 10: Spoon half of the apple pie filling over one half of the tortilla, leaving about a ½-inch border around the edge. Cook until the underside of the tortilla is crisp and golden brown.

Step 11: Fold the empty half of the tortilla over the filling and press gently with a spatula. Transfer the quesadilla to a cutting board and immediately sprinkle half of the brown sugar evenly over the top while the tortilla is still hot and the butter on the surface is still moist so the sugar softens and clings to the tortilla.

Step 12: Repeat with the remaining tortilla, apple pie filling, and brown sugar.

Step 13: Let the quesadillas rest for 2 to 3 minutes before cutting each into 4 wedges. Serve warm with whipped cream, if desired.

Top tips

Cook Over Moderate Heat: Resist the temptation to turn up the heat. Moderate heat gives the tortilla time to become crisp and evenly browned while allowing the filling to heat all the way through.
Let Butter Do the Work: Once the tortilla is in the skillet, avoid moving it around. Leaving it undisturbed allows the butter to create an evenly browned, crisp exterior.
Slice with Pizza Cutter: A pizza cutter glides cleanly through the crisp tortilla without crushing it or forcing the filling out the sides, creating neat wedges that are easy to serve.
Serve While Fresh: Apple pie quesadillas are at their best straight from the skillet after a short rest. The tortilla stays crisp, the filling remains warm, and the contrast in textures is at its peak.
Serve with Vanilla Ice Cream: A scoop of good-quality vanilla ice cream is a classic pairing for this dessert. As it melts over the top of the warm quesadilla, it creates a rich, layered flavor that’s reminiscent of apple pie à la mode.