Stir together the diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice in a medium bowl until evenly coated.

Transfer the apples to a saucepan or large skillet with 1 cup of water. Bring to a gentle boil, then reduce the heat to medium-low, cover, and simmer for about 10 minutes until the apples are tender but still hold their shape. If the mixture starts sticking, add a splash of water and stir gently.

Remove ½ cup of the cooking liquid and whisk in the cornstarch until smooth. Pour it back into the pan and cook for 2–3 minutes, stirring constantly, until the dip thickens into a glossy, pie-like filling. If it becomes too thick, stir in a little warm water.

Remove from the heat and serve warm, or chill for a thicker texture.

Preheat the oven to 350°F. In a small bowl, whisk together the granulated sugar and cinnamon for the chips.

Lightly spray both sides of the tortillas with non-stick cooking spray, then coat both sides with the cinnamon sugar mixture.

Cut each tortilla into 8 wedges and arrange them in a single layer on a baking sheet without overlapping.

Bake for 9–12 minutes until golden brown and crisp around the edges. Watch carefully near the end since the sugar can brown quickly. The chips will crisp more as they cool.

Transfer the chips to a wire rack and cool completely before serving with the apple pie dip.