Preheat your oven to 375°F (190°C) to ensure crispy taco shells.

Brush both sides of each small flour tortilla generously with melted salted butter.

In a shallow dish, combine the finely crushed vanilla wafer crumbs and ground cinnamon until evenly mixed. Coat each buttered tortilla thoroughly in this mixture.

Transfer the coated tortillas to a wire rack and let them sit for about 5 minutes.

Drape the tortillas over the bars of the oven rack or place them in a taco mold to create the taco shape.

Bake the shaped tortillas for 8-10 minutes until they turn golden and crisp.

Once baked, remove the taco shells and allow them to cool for about 5 minutes.

In a saucepan over medium heat, combine the canned apple pie filling with the heavy cream and stir until heated through and bubbling.

Generously spoon the warm apple filling into each crispy taco shell.

Finish with whipped cream and caramel sauce on top.