Prep. If you have not done so, peel, core, and slice your apples into wedges that are about ¼-½" thick. Also, prep your air fryer for nonstick using the method of your choice.
Dredging Station. You will need two shallow bowls for dredging your apples. In the first bowl, use a whisk or a fork to combine together the pumpkin pie spice, cinnamon (½ tablespoon), and flour. For the second bowl, whisk together the egg with the vanilla extract.
Dredge. Use a fork to dip each of the edges into the flour mixture, gently tap off the extra flour and dip the apple into the egg to coat the apple. Gently tap the excess egg off of the apple and dredge the apple into the flour mixture again, tapping off the excess. Then place the apple slice into your air fryer and repeat this process until your fryer basket is full with space between the apples.
Air Fry. You can spray your apple with oil to help them get crisp. Then air fry your apples at 320 for six minutes. Toss the apples and air fry for another four to six minutes or until the are tender and golden brown.
Prepare the topping. While the apples are air frying, place the sugar along with the remaining cinnamon into a large zip top bag.
Finish making the apples. When your apples are done air frying, let them sit for about two minutes at room temperature and then transfer them to the zip top bag. Seal the bag and toss the apples so that they are all coated with the cinnamon sugar.