Make the apple filling:

Begin my peeling and chopping your apples.

Melt the butter in a large sauce pan. Next, add in your apple pie spice and stir until combined.

Once the butter and apple pie spice are combined, add in the sugar, water and apples, stir to combine.

In a small bowl, combine the cornstarch with 2 tablespoons of water. Stir to combine, and add into the apples, stirring to incorporate into the sauce. This helps to thicken the sauce up for the filling. Cook for about a minute until thick and then remove from the heat.

Make the Taco Shells:

Preheat the oven. Preheat the oven to 400°F. Turn a muffin tin over so the bottom is facing up. This will hold the taco shells in place and give them the bend of a taco.

Prep the coating. Place the melted butter in a wide, shallow bowl. In a separate wide, shallow bowl whisk together the granulated sugar and the ground cinnamon. Dip each tortilla in the butter first and then in the cinnamon sugar mixture, making sure to coat both sides. Place each tortilla in between the muffin tins on the upside down muffin pan.

Bake the shells. Bake for 10 minutes or until the tortillas begin to take on a golden brown color and become crispy. NOTE: If the shells are not baked long enough they may be slightly chewy instead of crispy. Remove from the oven and allow to cool.

Assemble and serve. Fill each taco shell with the apple pie filling. Top with whipped cream and drizzle of caramel sauce.