Preheat your oven to 375°F (190°C).

Melt ⅓ cup of salted butter in a small bowl. Brush both sides of each tortilla with the melted butter.

In a shallow dish, mix ¾ cup of crushed vanilla wafer crumbs with 1 tsp of ground cinnamon. Coat each buttered tortilla in the crumb mixture.

Place the coated tortillas on a wire rack to set for about 5 minutes.

Shape the tortillas over a rack bar of the oven or upside down in a muffin tin.

Bake the shaped tortillas for 8-10 minutes, or until golden and crispy.

In a saucepan, combine 20 oz of canned apple pie filling with ¼ cup of heavy cream. Stir gently for about 5 minutes until warmed through.

Spoon the warmed filling into the crispy taco shells.

Top with whipped cream and caramel sauce if desired.