Peel, core, and slice each apple into wedges about 1/2 inch thick.

In a medium bowl, whisk the all-purpose flour with the apple pie spice until evenly combined.

Place the flour-spice mixture into a large resealable gallon bag, add the apple wedges, expel excess air, seal, and shake vigorously so each piece is coated in the dry mix.

Set a wire rack over a baking sheet. Dump the coated apples onto the rack so extra flour falls through and collects on the sheet.

Whisk the eggs and vanilla together in a separate bowl. Dip each coated wedge into the egg mixture, ensuring it is fully covered.

Roll the egg-coated apple wedges through the remaining flour mixture on the baking sheet to apply a second coating.

Arrange the prepared wedges in a single layer in the air fryer basket without overlapping. Lightly spray them with canola oil.

Air-fry at 325°F (163°C) for 12 minutes, flipping the wedges halfway through and spraying the exposed side before finishing so they brown evenly.

Combine the granulated sugar and ground cinnamon in a small bowl, then sprinkle or toss the warm apple wedges in the cinnamon sugar to coat. Serve immediately with caramel or peanut butter dip if desired.