Combine the granulated sugar and cinnamon in a small bowl. Set aside.
Peel, core, and finely dice the apples
Melt the butter in a large skillet over medium heat.
Add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook for 5 to 8 minutes, stirring occasionally, until the apples begin to soften.
Mix the cornstarch and water in a small bowl until smooth. Stir the slurry into the apple mixture
Cook for another 1 to 2 minutes, until the filling thickens and becomes glossy.
Remove the skillet from the heat and stir in the vanilla.
Cut the pie crusts into small wedges or strips suitable for dipping
Heat the oil to approximately 350°F in a heavy skillet.
Fry the pie crust pieces in small batches until golden and crisp, turning once during cooking.
Remove the pie chips with a slotted spoon and drain on a wire rack or paper towels
While the chips are still warm, sprinkle them with the cinnamon sugar mixture
Transfer the warm apple filling to a serving bowl and arrange the crispy pie chips around it.
Add caramel sauce, chopped nuts, or another preferred topping before serving
