Preparation

• Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.
• Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs.
• Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
• In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat for 4-6 minutes or until apples very slightly softened.
• In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.
• Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
• Pipe the taco shells with cream cheese filling and top with ½ teaspoon apple pie filling. Sprinkle with additional graham cracker crumbs, if desired. Enjoy!