CARAMEL APPLE PIE BOMBS

I’ll never forget the county fair when I was little; the smell of fried dough, the twinkling lights, and the absolute *must-have* treat: a perfectly dipped caramel apple. That sticky, sweet, and tart combination was pure magic. Now, imagine all those flavors, amplified and encased in a flaky, buttery crust. That, my friends, is what we’re making today with these incredible Caramel Apple Pie Bombs! Today, I’m sharing all my secrets for the most amazing Caramel Apple Pie Bombs you’ll ever make!

Let’s Make Caramel Apple Pie Bombs: Your New Favorite Fall Treat

Get ready to fall in love! These Caramel Apple Pie Bombs are seriously addictive. They’re the perfect combination of warm apple pie filling, gooey caramel, and a crisp, golden crust. They’re easier to make than you might think, and I’m going to walk you through every single step to ensure your success. Trust me, once you taste these, you’ll be making them all season long. They are a guaranteed crowd-pleaser, perfect for parties, potlucks, or just a special treat for your family (and yourself!).

What Makes These Caramel Apple Pie Bombs So Special?

There are a million apple pie recipes out there, so what makes these bombs stand out? It’s the combination of textures and flavors! We’re talking:

• Flaky, Buttery Crust: Made from scratch (or a shortcut, if you prefer!), it’s the perfect vessel for all the goodness inside.
• Warm, Spiced Apple Filling: Tender apples cooked with cinnamon, nutmeg, and a touch of brown sugar. It’s pure comfort food in every bite.
• Gooey Caramel Center: A surprise burst of sweet, chewy caramel that takes these bombs to the next level.
• Easy to Eat: Unlike a slice of pie, these are perfectly portioned and handheld. No fork required!

The Caramel Apple Pie Bomb Recipe

Alright, let’s get down to business! Here’s everything you’ll need to create these little pockets of deliciousness.

Ingredients:

• For the Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ½ cup ice water
• For the Apple Filling:
  • 6 medium apples (such as Honeycrisp, Granny Smith, or Gala), peeled, cored, and diced
  • ⅓ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
• For the Caramel:
  • 20-24 individually wrapped caramels
  • 1 tablespoon milk or heavy cream
• For the Egg Wash:
  • 1 large egg, beaten
  • 1 tablespoon milk or water
• Optional Toppings:
  • Coarse sugar for sprinkling
  • Caramel sauce for drizzling

Equipment:

• Large mixing bowl
• Pastry blender or food processor (optional)
• Rolling pin
• 2 ½ – 3 inch round cookie cutter
• Small saucepan
• Baking sheet
• Parchment paper or silicone baking mat

Step-by-Step Instructions

Don’t be intimidated by the ingredient list! I’ve broken down the process into easy-to-follow steps. We’ll tackle the crust, then the filling, then assemble our bombs. You’ve got this!

1. Make the Pie Crust: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. You can also pulse this in a food processor. The key is to keep the butter cold!
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Don’t overmix!
4. Form the Dough: Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for a flaky crust.
5. Prepare the Apple Filling: While the dough is chilling, prepare the apple filling. In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Toss to coat.
6. Cook the Apple Filling: In a large skillet or saucepan, melt the 2 tablespoons of butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are tender and the juices have thickened, about 8-10 minutes. Stir in the lemon juice.
7. Cool the Filling: Remove the apple filling from the heat and let it cool completely. This is important so it doesn’t melt the caramel when assembling.
8. Melt the Caramels: Unwrap the caramels and place them in a small saucepan. Add the milk or heavy cream and melt over low heat, stirring constantly, until smooth. Be careful not to burn the caramel!
9. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
10. Roll Out the Dough: On a lightly floured surface, roll out the chilled pie dough to about ⅛-inch thickness.
11. Cut Out Circles: Use a 2 ½ – 3 inch round cookie cutter to cut out circles of dough. You should get about 20-24 circles, depending on the size of your cutter and how thinly you roll the dough. Re-roll the scraps as needed.
12. Assemble the Bombs: Place half of the dough circles on the prepared baking sheet. Spoon about 1-2 tablespoons of the cooled apple filling onto each circle.
13. Add the Caramel: Place a spoonful of melted caramel on top of the apple filling. Don’t overfill, or the caramel will leak out during baking.
14. Top with Dough: Top each filled circle with another dough circle. Gently press the edges to seal, crimping with a fork or your fingers to ensure a tight seal.
15. Egg Wash: In a small bowl, whisk together the egg and milk or water. Brush the tops of the pie bombs with the egg wash.
16. Sprinkle with Sugar (Optional): Sprinkle the tops of the pie bombs with coarse sugar for a little extra sparkle and crunch.
17. Bake: Bake for 18-22 minutes, or until the pie bombs are golden brown.
18. Cool: Let the pie bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
19. Drizzle with Caramel (Optional): Drizzle with extra caramel sauce for an extra touch of decadence.
20. Enjoy! These are best enjoyed warm or at room temperature.

Success Tips for Perfect Caramel Apple Pie Bombs

Want to guarantee your Caramel Apple Pie Bombs turn out perfectly every time? Here are a few of my top tips:

• Keep Everything Cold: This is absolutely crucial for a flaky pie crust. Use cold butter, ice water, and chill the dough thoroughly. This prevents the gluten from over-developing, resulting in a tender crust.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to a tough crust. Mix just until the dough comes together.
• Cool the Filling Completely: This prevents the caramel from melting and leaking out during baking. Be patient!
• Seal the Edges Tightly: Make sure to crimp the edges of the pie bombs well to prevent the filling from leaking out. A fork works great for this!
• Don’t Overbake: Overbaking will result in a dry crust. Bake until golden brown. They should be nicely browned but not burnt.

Variations & Add-Ins

Want to put your own spin on these Caramel Apple Pie Bombs? Here are a few ideas to get you started:

• Different Apples: Experiment with different apple varieties for different flavors and textures. I love using a combination of Honeycrisp and Granny Smith for the perfect balance of sweetness and tartness.
• Add Nuts: Mix chopped pecans or walnuts into the apple filling for a little extra crunch and nutty flavor.
• Spice it Up: Add a pinch of ground ginger or cloves to the apple filling for a warmer, spicier flavor.
• Chocolate Drizzle: Drizzle the cooled pie bombs with melted chocolate for a chocolate-caramel-apple combination.
• Use Puff Pastry: For a super quick and easy version, use store-bought puff pastry instead of pie crust. Just thaw it according to the package directions and cut out your circles.

Serving Suggestions

These Caramel Apple Pie Bombs are delicious on their own, but here are a few ideas for serving them:

• Warm with Ice Cream: Serve them warm with a scoop of vanilla ice cream or cinnamon ice cream for a truly decadent dessert.
• With Whipped Cream: Top them with a dollop of whipped cream for a lighter option.
• As Part of a Dessert Platter: Include them on a dessert platter with other fall favorites like Caramel Apple Cheesecake Dip and Apple Crisp Mini Cheesecakes.
• Wrapped as Gifts: Package them in cellophane bags and tie with ribbon for a sweet and thoughtful homemade gift.

Make-Ahead & Storage Instructions

These Caramel Apple Pie Bombs are best enjoyed fresh, but here are some tips for making them ahead of time and storing them:

• Make the Dough Ahead: The pie dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
• Make the Filling Ahead: The apple filling can also be made up to 2 days in advance and stored in the refrigerator.
• Assemble Ahead (Unbaked): You can assemble the pie bombs ahead of time and store them in the refrigerator, unbaked, for up to 24 hours. Add the egg wash just before baking.
• Storage: Baked Caramel Apple Pie Bombs can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Reheating: Reheat in a 350°F (175°C) oven for a few minutes, or microwave for a few seconds until warmed through.
• Freezing: You can freeze unbaked pie bombs. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze the baked pie bombs. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. Thaw in the refrigerator before reheating.

More Delicious Apple Recipes to Try

If you love these Caramel Apple Pie Bombs, you’ll definitely want to check out some of my other favorite apple recipes. These recipes are perfect for fall baking and are sure to impress your family and friends. You can also try my Apple Fritter Bites for a quick and easy treat, or the amazing Caramel Apple Nachos for a fun and interactive dessert. And if you’re in the mood for cookies, try my Apple Pie Cookies – they’re like mini apple pies in cookie form! For a more traditional dessert, try my Caramel Apple Bars. They are always a crowd pleaser!

Final Thoughts

So, there you have it! My recipe for the most irresistible Caramel Apple Pie Bombs. I hope you give them a try and share them with the people you love. They’re a truly magical combination of flavors and textures, and I promise they’ll become a new family favorite. Happy baking!

Caramel Apple Pie Bombs

Amelia

These Caramel Apple Pie Bombs are a delightful combination of warm, spiced apple filling, gooey caramel, and a flaky, buttery crust. They are perfectly portioned and handheld, making them an ideal treat for parties, potlucks, or a special family dessert.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert, Snack

Cuisine American

Servings 20

Calories 250 kcal

Equipment

• Large mixing bowl
• Pastry blender or food processor
• Rolling Pin
• 2 ½ – 3 inch round cookie cutter
• Small saucepan
• Baking Sheet
• Parchment paper or silicone baking mat
• Whisk
• Fork
• Measuring cups and spoons
• Skillet or saucepan

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup ice water
• 6 medium apples such as Honeycrisp, Granny Smith, or Gala
• ⅓ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 20-24 individually wrapped caramels
• 1 tablespoon milk or heavy cream
• 1 large egg, beaten
• 1 tablespoon milk or water
• Coarse sugar for sprinkling optional
• Caramel sauce for drizzling optional

Instructions

 

• Make the Pie Crust: In a large bowl, whisk together the flour and salt.
• Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. You can also pulse this in a food processor. The key is to keep the butter cold!
• Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Don’t overmix!
• Form the Dough: Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for a flaky crust.
• Prepare the Apple Filling: While the dough is chilling, prepare the apple filling. In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Toss to coat.
• Cook the Apple Filling: In a large skillet or saucepan, melt the 2 tablespoons of butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are tender and the juices have thickened, about 8-10 minutes. Stir in the lemon juice.
• Cool the Filling: Remove the apple filling from the heat and let it cool completely. This is important so it doesn’t melt the caramel when assembling.
• Melt the Caramels: Unwrap the caramels and place them in a small saucepan. Add the milk or heavy cream and melt over low heat, stirring constantly, until smooth. Be careful not to burn the caramel!
• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Roll Out the Dough: On a lightly floured surface, roll out the chilled pie dough to about ⅛-inch thickness.
• Cut Out Circles: Use a 2 ½ – 3 inch round cookie cutter to cut out circles of dough. You should get about 20-24 circles, depending on the size of your cutter and how thinly you roll the dough. Re-roll the scraps as needed.
• Assemble the Bombs: Place half of the dough circles on the prepared baking sheet. Spoon about 1-2 tablespoons of the cooled apple filling onto each circle.
• Add the Caramel: Place a spoonful of melted caramel on top of the apple filling. Don’t overfill, or the caramel will leak out during baking.
• Top with Dough: Top each filled circle with another dough circle. Gently press the edges to seal, crimping with a fork or your fingers to ensure a tight seal.
• Egg Wash: In a small bowl, whisk together the egg and milk or water. Brush the tops of the pie bombs with the egg wash.
• Sprinkle with Sugar (Optional): Sprinkle the tops of the pie bombs with coarse sugar for a little extra sparkle and crunch.
• Bake: Bake for 18-22 minutes, or until the pie bombs are golden brown.
• Cool: Let the pie bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Drizzle with Caramel (Optional): Drizzle with extra caramel sauce for an extra touch of decadence.
• Enjoy!: These are best enjoyed warm or at room temperature.

Notes

For the flakiest crust, ensure all ingredients are cold and avoid overmixing the dough. If the caramel is too thick, add a little more milk or cream, one teaspoon at a time, until it reaches the desired consistency. Store baked pie bombs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for a few minutes or microwave for a few seconds until warmed through.