Peel, core and cube the apples.
In a large pot, whisk together the Cinnamon, Corn Starch, Sugar and Water to create a slurry.
Add in the apples and mix together.
Cook and continuously stir on medium heat until apples cook and sauce thickens. Let boil for about two minutes while still stirring.
Take the apple filling off of the stove and cool in the refrigerator uncovered for about 30 minutes.
After the apple filling has cooled, warm the tortillas two or so at a time either on a cookie sheet in the oven or on a warm pan on the stove. Just a minute or so will do, you just want the tortilla to be flexible and not crack when you roll it.
Place a quarter cup of pie filling in the middle of a warmed tortilla.
Cup the filling with your hand and move the pile around so the filling sauce covers half of the tortilla. This will act as a binding agent for the crispito.
Fold in the two sides until they almost touch in the middle. Make sure the sauced up side of the tortilla is on top.
Fold the bottom over the top and pull it back with your fingers.
Tuck the sides in and roll the back towards the front.
The filling sauce will make the tortilla stick to itself and seal it closed.
Line the rolled crispitos up on a sheet pan covered with parchment paper. Using your fingers, run the tops of each one with some leftover filling sauce.
In a small bowl, mix together the 1/4 cup of sugar and 1 Tablespoon of cinnamon.
Sprinkle the tops with the cinnamon sugar blend, then place the pan in the refrigerator to set for at least 30 minutes.
In a large pot, heat oil to 325 degrees. Gently place the crispitos into the oil one at a time, hold them down/together with tongs.
Cook for 2 1/2 minutes, then set on a rack to drip and rest. Enjoy!