Preheat the oven to 400 degrees.

Cut apples into 1/4"-1/2" cubes.

Melt butter over medium heat. Stir in apples, 1 tsp cinnamon, white sugar, brown sugar, and water.

Cover and cook for 4-6 minutes or until very slightly softened. Stir occasionally during cooking time.

Combine cornstarch and 2 Tbsp water. Add to the apple mixture, stirring completely, and continue to cook until the apples are soft and the filling is thickened. You will want your apples soft but not mushy.

Add 1/4 cup heavy cream and an additional 1 tsp of cinnamon. Stir completely. Allow to bubble and then remove from heat. Cool filling completely before assembling tacos.

Turn a standard muffin tin upside down to shape the tortillas while they bake.  Set aside.

Place the melted butter in a bowl or shallow plate big enough to dip the tortillas.

Crush the Nilla Wafers and place in a bowl. I recommend using a Cuisinart to get fine crumbs. Add 1 Tbsp cinnamon. Mix well. Transfer to another shallow bowl or plate.

Dip each tortilla in the melted butter, coating both sides thoroughly.

Immediately press into the cinnamon crumb mixture and coat both sides evenly.

Shape the tortilla into a taco and place it on the muffin tin between cavities to hold it in place while they bake. The mouth will be face-down.

In the bowl of a stand mixer, combine the remaining 3/4 heavy cream, vanilla, and powdered sugar.  Whip on high speed until stiff peaks form.  If desired, transfer to a piping bag fitted with a large star tip.  Set aside.

To assemble - fill the bottom of each taco shell with the apple pie filling. Add a dollop of the whipping cream.  Drizzle with some caramel sauce.