Make your caramel first. Use a heavy bottomed stainless steel pot. Put in Water (1/2 cup) and then add Granulated Sugar (1 cup). Stir gently on medium high heat with a wooden spoon just until sugar dissolves.
Cover the pot with brush the sides of the pot to avoid crystallization of the sugar. Swirl mixture every now and then but DO NOT STIR. Keep your eye on it and get ready to remove it from remove as soon as it turns light golden brown.
Take the pot off the stove and add half of the Milk (1/2 cup) and whisk quickly. It will bubble, but keep whisking and return the stove to a low heat. Add the rest of the warm milk until you have the desired consistency. Set aside.
Add Corn Oil (1 cup) to the Kunafa (1 pound) and then use your fingers to fluff it. Cut the long strands into shorter pieces.
Press the doughly strands into well greased cupcakes molds, then bake in a preheated oven at 200 degrees C (400 degrees F) until they turn a dark golden color.
Bring 1% Low Fat Milk (1 cup) to a boil with Granulated Sugar (1/2 cup). Dissolve Corn Starch (1 tablespoon) with a little milk in a separate bowl then add it to pot. Add Vanilla Extract (1 teaspoon).
Whisk mixture over medium heat until it becomes the consistency of a thin custard.
Peel and cut the Apple (2) into medium sized cubes and immediately squeeze a Lime (1) over them to avoid browning.
Dissolve Corn Starch (1 tablespoon) in Water (1 cup). Add Granulated Sugar (2 teaspoon), Ground Cinnamon (1/2 tablespoon), and Vanilla Extract (1 teaspoon). Stir well and bring mixture to a boil. Add apples and Raisins (to taste) and simmer until apples are tender.
To assemble the apple pie kunafas, remove the baked kunafas and let cool. Drizzle each cup with caramel and set aside for five minutes.
Place a dollop of cream in the center and add a big spoonful of warm apple mixture on top.
Do this to all the cups and serve.