Made these at a friend's house tonight! Recipe will be added when I get to an actual computer. It's a lot to type on a phone! XD

What you need:
Tortillas (preferably medium size) go bigger if you feel like it, this recipe is for medium, soft taco size tortillas (about 6 inches)
Apple pie filling (whether store-bought or homemade) If using store-bought, one can yields about 5-6 chimichangas.
Egg (for egg wash, helps them stay shut and keep all of the fabulousness inside!)
Cinnamon
Sugar
Unflavored oil of your choice for frying
Optional Caramel and whipped cream, tbh they still taste amazing without these.
A pot for the oil
Plates/dishes for cinnamon sugar and other toppings
Wire rack for cooling them without getting soggy

I'm gonna give the recipe for the store-bought version so you can get the hang of how to perfect them. Start with the least time and financial consuming way to get yourself started and work your way up. With that being said, I assure you these are still very delicious using store bought ingredients.

10 pack soft taco size flour tortillas
2 cans apple pie filling (I prefer Kroger or Walmart brand, but use whatever is available.)
One egg beaten with a splash of milk to make egg wash
1 quart oil, I don't know if stores sell it in any less quantity than a quart? (at least around me)
I don't have ratios for the cinnamon sugar I used, I just eyeballed it. Try a 2:1 ratio of sugar to cinnamon, that usually works.
Can of whipped cream
Jar of caramel

What to do:
Add oil to a pan or pot, about an inch or two deep with oil and heat to 350 degrees Fahrenheit (176 degrees Celsius). Combine sugar and cinnamon at a 2:1 ratio in a bow, set aside. Lay down a tortilla on a flat surface, add 1-2 hefty tablespoons of apple pie filling to the tortilla just below the center. Don't let it too close to the edges though, otherwise it will leak out and you'll get oil inside (and who wants to bite into a chimichanga full of oil?) Wrap tightly, making sure all edges are sealed. Crack an egg and add a light splash of milk, beat until combined. Brush a light coating of egg wash on the end of the tortilla that comes up and folds over. (Sorry I don't know how to describe it better... The place where it meets the rest of the burrito when you're finished rolling) and lay on a flat surface with the sealed side down. Repeat until all tortillas are filled.

Let the wraps sit for a few minutes to let the egg wash do its thing and seal the bottom of the wrap. Once your oil has come to temperature and the wraps have been sitting a few minutes, lay one to three wraps in the oil with the sealed side down. Don't crowd the pan as this can make your oil temperature drop. Flip as needed, cook until golden brown. This is normally where you prep a plate with a paper towel and blot off excess oil, that is not the case here. The oil is going to be your glue for the cinnamon sugar. Remove the chimichangas from the oil, and put them directly into the cinnamon sugar. Roll them in the sugar until evenly coated, and place them on a wire rack to cool down a bit. While still warm, add whipped cream and/or caramel as pictured if available and to your preference.

Enjoy. Can you do this with other types of pie? Probably. Just tweak the recipe a bit. I definitely recommend going with a homemade apple pie filling, (which you will never get my personal recipe for! >=D) but not everyone has time for that. Start to finish, these were ready in about half an hour. The hardest part was probably getting the tortillas to seal properly on the sides, so previous burrito rolling experience is preferred! XD