Prepare the Cinnamon Chips: Preheat your oven to 180°C (160°C fan). Line a large baking tray with parchment paper. In a small bowl, mix the caster sugar and 2 teaspoons of ground cinnamon together until well combined.

Bake the Chips: Lay the flour tortillas on a flat surface. Brush one side of each tortilla generously with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered side. Cut each tortilla into 8 equal wedges, like a pizza.

Crisp Them Up: Arrange the wedges in a single layer on the prepared baking tray. Bake for 8-10 minutes, or until they are golden brown and crisp. Keep a close eye on them in the last few minutes as they can catch quickly. Once baked, remove from the oven and set aside to cool completely. They will become crispier as they cool.

Cook the Apples: While the chips are baking, melt 50g of butter in a medium saucepan or deep frying pan over a medium heat. Add the diced apples, light brown sugar, 1 teaspoon of cinnamon, and the nutmeg. Stir everything together to coat the apples.

Simmer to Soften: Cook the apple mixture for 10-12 minutes, stirring occasionally, until the apples are tender but still holding their shape. They should be bathed in a thick, glossy syrup. Stir in the lemon juice and water. Cook for one minute more, then remove from the heat and let it cool slightly.

Make the Creamy Base: In a medium bowl, use an electric hand mixer or a stand mixer to beat the room-temperature cream cheese, sifted icing sugar, and vanilla bean paste until completely smooth and free of lumps. What works best for me is starting on a low speed to combine, then increasing to medium.

Fold in the Cream: In a separate, clean bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Be careful not to overmix, as this will knock the air out.

Assemble the Dip: Spread the cream cheese mixture evenly into the bottom of a shallow serving bowl or pie dish. Spoon the warm apple topping over the cream cheese base, leaving a small border around the edge if you like.

Serve Immediately: Serve the warm apple pie dip with the cooled, crispy cinnamon chips on the side for dipping.