Preheat oven 400 degrees. With a round cookie cutter cut 3 to 4 rounds out of each tortilla. You'll get about 24 shells. Dip each round in the melted butter then into the cinnamon sugar mixture. Turn a muffin tin upside down and place the shells in between the muffin cups. Bake for 10 minutes then let them cool on the pan. Remove and set aside. Continue until all are baked.
In a mixing bowl beat the heavy cream, cream cheese, lemon zest, vanilla, and powdered sugar. Spoon evenly into the bottom of each shell.
Top with the apple pie filling and chill in fridge for at least an hour.
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