Peach & Blueberry “Pie” Tacos made with TortillaLand® Flour Tortillas

October 08, 2014

Pie Tacos

We like to keep things easy and simple, which is why we think this tip from food blogger extraordinaire, Angela Roberts, is a keeper.

Do you love the taste and smell of a freshly baked fruit pie or turnover?  Here’s a super easy way to make one, without having to make pie dough! 

Yes, we all know our uncooked flour tortillas make yummy tacos, burritos, and quesadillas, but who would have thought that our uncooked flour tortillas make such terrific desserts? Angela, did.

So she sent us these wonderful fruit taco recipes that can be served as a special breakfast, brunch, dessert or after school snack. You can substitute the peaches and blueberries with nectarines, apples or the berry of your choice. Simply fill with your favorite fruit filling and bake in the oven! You can serve them whole, add ice cream, or cut into triangles for snack size!

Peach Taco Recipe made with TortillaLand® tortillas (serves 4)




  • 4 -6 ripe peaches
  • 8 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • TortillaLand® Uncooked Flour Tortillas
  • 1 tablespoon corn starch or enough to rub on each tortilla
  • 2 tablespoons milk (may not use all of it)
  • 1 tablespoon raw sugar for garnish


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.

Bake on parchment paper, or silpat at 375 degrees in lower third of the oven for 15-20 minutes.

Serve immediately. You can freeze or reheat.

Blueberry Pie Taco made with TortillaLand® tortillas (serves 4)



  • 4 cups fresh blueberries (see note for frozen)
  • 2 tablespoons cornstarch, divided
  • 8 teaspoons sugar
  • Juice of 1/2 lemon
  • 2 tablespoons milk
  • TortillaLand® Uncooked Flour Tortillas
  • 1 tablespoon raw sugar (or regular sugar)


Toss blueberries with sugar, lemon juice and 4 teaspoons of cornstarch so that all the berries are covered. Berries provide a lot of juice and the cornstarch helps to solidify that juice.

Rub additional cornstarch one side of each tortilla. Place blueberries on half of flour tortilla. Wet the rim inside before folding.

Fold in half and using a fork, close tortilla. You can place in refrigerator covered in plastic at this point, before baking. You can also freeze at this point.



Bake on parchment paper or silpat at 375 degrees in lower third of the oven for 15-20  minutes.



Notes on Freezing:


You can freeze once assembled and then heated up. Baking time will take longer. Bake at 350, for 20 to 25 minutes. You can freeze after baking and heat  in oven at 350 until warmed through.


Categories: Recipes, Flour Tortillas
Tags: pies, peaches, blueberries


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