Tortilla Fruit Pies Recipes

TORTILLA FRUIT PIE

Steps:

• In a small saucepan, melt 2 teaspoons butter. Stir in the brown sugar, lemon juice and extract. Add peach slices. Cook and stir over medium-low heat for 5 minutes., Place tortilla on an ungreased baking sheet. Spoon peach mixture onto half of tortilla to within 1/2 in. of sides; fold tortilla over. Melt remaining butter; brush over the top. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until golden brown. Cut in half.

TORTILLA PEACH HAND PIES

Steps:

• Cut an x on bottom of each peach. Submerge peaches in a large pot of boiling water for one minute. Remove from boiling water, and remove skins from peaches (should slip right off).
• Slice skinned peaches, and mix with sugar, lemon, juice. Rub the cornstarch on each tortilla. Taste for sweetness and add more sugar if necessary
• Arrange peach slices on one half of flour tortilla, leaving 1/4 inch around the edge. Wet the rim inside before folding. Fold and using a fork, close tortilla.
• Brush milk across tortilla and sprinkle with raw sugar.
• Make slit on top to allow steam to escape.
• Bake on parchment paper, or silpat at 350 degrees in lower third of the oven for 15-20 minutes.
• Serve immediately. You can freeze or reheat.

APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

HOW TO MAKE FRUIT FILLED TORTILLAS

Steps:

• Heat the tortillas in a conventional oven or in the microwave oven.
• Preheat oven to 350 °F (177 °C).
• Choose the fruit you want to use. Prepare the fruit by peeling the fruit and then chopping into bite-size pieces.
• Divide the chopped fruit equally between the 4 tortillas and spoon the fruit onto half of the tortilla.
• Mix together the brown sugar, cinnamon and nutmeg in a small bowl.
• Sprinkle the brown sugar mixture over the fruit.
• Roll up the tortillas starting at the end where the chopped fruit is at.
• Lay the fruit filled tortillas on an ungreased baking sheet.
• Cut slits into the tortillas to allow steam to escape.
• Brush with milk and sprinkle with additional sugar, if desired.
• Bake 8 to 12 minutes.
• Let cool a few minutes before eating. You can also eat the tortillas when they are cool.

FRUIT FILLED TORTILLA ROLL UPS

Steps:

• Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
• Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
• Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
• Bake at 350 for 45 minutes.
• Let stand before serving to allow the filling to thicken.