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Add chopped apples, maple syrup and cinnamon to a pan over medium heat. Cook, stirring occasionally, for 10–15 minutes or until the apples are soft and slightly caramelised. Set aside to cool slightly.
Fill a large shallow bowl or dish with warm water. Dip one sheet of rice paper into the water for about 5–10 seconds, just until it softens.
Add nut butter onto the rice paper. Add 2–3 tablespoons of the apple mixture in the centre. Fold the bottom up over the filling, fold in the sides, then roll it up.
Dip and wrap with a second sheet of rice paper in the same way for a sturdier, crispier result.
Place wrapped pies seam-side down on a lined baking tray or in an air fryer basket. Brush with the beaten egg and sprinkle with flaked almonds.
To bake: Preheat oven to 190°C (fan-forced). Bake for 20–25 minutes or until golden and crisp.
To air fry: Air fry at 180°C for 12–15 minutes, flipping halfway if needed.
Allow to cool slightly. Enjoy as is or serve with a dollop of Greek yoghurt or a drizzle of honey.