Light, flaky pie crust surrounds a caramel apple filling, coated with sugar & cinnamon. These delectable treats are always a hit with everyone who eats them.
Someone once said, “Better to have loved and lost than to have never loved at all.” This is a quote I try to live by. It’s especially true for these caramel apple pie bombs; they are not better than no caramel apple pie bombs at all.
These bombs are holiday favorites. Easy to make and even easier to eat. The flaky crust and warm filling of the Apple Pie Bombs will delight everyone.
Caramel Apple Pie Bombs
- 7.5 ounces biscuits We used Walmart’s Great Value brand. Grands biscuits are not recommended. This dough does not properly cook leaving you with a raw cinnamon-sugar dough ball.
- 21 ounces apple pie filling You can use homemade or store-bought.
- 10 caramels ½ longways Cut and individually wrapped. If you leave the caramels whole, they will not melt properly
- 1 cup granulated sugar It will be used to coat the caramel apple pie bombs.
- 2 teaspoons ground cinnamon cinnamon imparts sweet woody flavor notes.
- Vegetable oil Require for frying.
- Caramel sauce optional For the topping, homemade or store-bought
- Fill a heavy-bottomed 2- to 3-quart saucepan halfway with vegetable oil. This should be deep enough to cover the dough balls completely. Set it aside for now.
- Stir the sugar and cinnamon in a clean, dry, heat-safe bowl. Set it aside also.
- Flatten your biscuit dough using a rolling pin or your fingers after opening the biscuit can. You may have to gently flour the work surface if you’re using a rolling pin.
- In the center of the dough, place 1 tbsp. of apple pie filling.
- On top of the apples, place the halved caramel.
- Pinch the dough’s edges together to keep it from falling apart while frying. After you’ve pinched the edges, roll the ends under to form a ball.
- Heat the oil to medium heat. It should be heated enough that a small piece of dough thrown into the oil becomes bubbling.
- Carefully add the balls to the oil using a slotted spoon. Cook until the dough balls are golden brown on all sides.
- Carefully pull the pie bombs from the oil and place them in the sugar-cinnamon mixture bowl, rolling them in the mixture to properly coat them. Repeat the process with the remaining balls.
- If desired, drizzle with caramel sauce. Serve right away.
Notes for Caramel apple pie bombs recipe:
- Cook no more than 2 dough balls at a time in the oil.
- Swirl the balls in the oil using the slotted spoon to prevent the balls from sticking or burning.
- Always keep an eye on the oil temperature and make adjustments as needed. If you cook the dough at too high a temperature, it will burn, and if you cook it at too low a temperature, the dough will not cook evenly.
Now that we’ve revealed our secret recipe, you can feel free to make this delicious dessert. Be sure to let us know how they turned out!