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Showers move out as cooler temperatures return

INDIANAPOLIS (WISH) — Our warm stretch of weather has come to an end, as showers and thunderstorms make way for below-normal temperatures.

Tonight:

The cold front responsible for the rain today will continue to march through the state. We should see it quickly pass and, by midnight, much of the state should dry out.

We’ll see a brief amount of clear skies for parts of the overnight before clouds return closer to daybreak. Overnight lows will dip to the upper 40s with blustery winds.

Tuesday:

A drier pattern is shaking out, but cloud cover with gusty winds and cooler temperatures will make for a raw fall day across the state. Highs will top out in the mid to upper 50s with wind gusts up to 30 mph at times.

8 day forecast:

Temperatures should moderate a bit by midweek, returning to the lower 60s. A few isolated showers will be possible for Thursday night into Friday. The best shot for rain will be Sunday as a slow-moving, upper-level system drags across the Midwest.

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How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl. 

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