1. Prepare the Apples: Peel, core, and dice your apples. Aim for consistent, small pieces for even cooking.

2. Cook the Apples: Melt butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until apples soften slightly but still hold their shape.

3. Thicken the Dip: In a small bowl, whisk together cornstarch and water (or apple cider) until smooth. Pour this mixture into the skillet with the apples. Stir continuously for 1-2 minutes until the dip thickens. Remove from heat and stir in vanilla extract.

4. Prepare the Chips: Preheat your oven to 375°F (190°C). Melt 2 tablespoons of butter. In a small bowl, combine granulated sugar and cinnamon for your cinnamon sugar.

5. Cut Tortillas: Cut each flour tortilla into 8 wedges.

6. Coat & Bake Chips: Brush both sides of each tortilla wedge with melted butter, then sprinkle generously with the cinnamon sugar mixture. Arrange in a single layer on baking sheets.

7. Bake Chips: Bake for 8-10 minutes, or until the cinnamon tortilla chips are golden brown and crispy. Watch them closely to prevent burning.

8. Serve: Serve the warm Apple Pie Dip immediately with your freshly baked cinnamon tortilla chips.