In a medium bowl, combine the granulated sugar and cinnamon. Set aside.

Using a large cookie cutter or biscuit cutter, cut circles from the flour tortillas. Set aside.

Heat about 3 inches of vegetable oil in a deep saucepan to 350–365°F (175–185°C).

Using tongs, place one tortilla circle into the hot oil. Fry briefly until lightly golden but still flexible.

Carefully flip and fold the tortilla in half using the tongs. Hold the shape while frying until lightly golden and crisp.

Transfer to paper towels and immediately coat inside and outside with the cinnamon-sugar mixture.

Repeat with remaining tortilla circles and allow shells to cool completely.

Place the diced apples in a bowl and toss with lemon juice.

In a medium saucepan, melt the butter over medium heat. Add the apples, brown sugar, and cinnamon.

Cook for 5 minutes, stirring occasionally.

Whisk together the cornstarch and water until smooth. Pour into the saucepan and stir well.

Continue cooking for 5–7 minutes, or until the apples become tender and the mixture thickens.

Remove from heat and allow the filling to cool slightly.

Spoon the warm Apple Pie Tacos filling into the prepared cinnamon-sugar shells.

Top with whipped cream, vanilla ice cream, or a drizzle of dulce de leche if desired.

Serve immediately.