Caramel Apple Pie Bombs
These Caramel Apple Pie Bombs are a delightful fall treat, combining flaky pie crust, sweet and tart apple filling, and a gooey caramel center. They're perfectly portioned and easier to make than traditional apple pie, making them ideal for parties, snacks, or a special treat.
Equipment
- Large bowl
- Whisk
- Pastry blender or fingertips
- Plastic Wrap
- Small microwave-safe bowl
- Baking Sheet
- Parchment paper
- Lightly floured surface
- Rolling Pin
- 4-inch round cookie cutter or sharp knife
- Fork
- Small bowl for egg wash
- pastry brush
- Wire rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup ice water
- 6 medium apples Granny Smith, Honeycrisp, or a mix
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 20-24 caramel candies, unwrapped I like Werther's Originals
- 1 tablespoon milk or heavy cream
- 1 large egg, beaten
- 1 tablespoon milk or water
- Turbinado sugar or coarse sugar, for sprinkling
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix!
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- Prepare the Apple Filling: In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
- Dot the apple mixture with the butter pieces.
- Make the Caramel Sauce: In a small microwave-safe bowl, combine the unwrapped caramels and milk or heavy cream.
- Microwave in 30-second intervals, stirring in between, until the caramel is melted and smooth. Watch it carefully so it doesn't burn! Set aside to cool slightly.
- Assemble the Pie Bombs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness.
- Use a 4-inch round cookie cutter (or a sharp knife) to cut out circles of dough.
- Place half of the dough circles on the prepared baking sheet.
- Spoon a heaping tablespoon of the apple filling onto the center of each dough circle, leaving a small border around the edge.
- Place a spoonful of the melted caramel on top of the apple filling.
- Roll out the second disc of pie dough and cut out circles as before.
- Place the remaining dough circles on top of the filling, gently pressing the edges to seal.
- Crimp the edges with a fork to create a decorative seal and prevent the filling from leaking.
- Egg Wash and Bake: In a small bowl, whisk together the egg and milk or water to create an egg wash.
- Brush the tops of the pie bombs with the egg wash.
- Sprinkle generously with turbinado sugar or coarse sugar.
- Bake for 20-25 minutes, or until the pie bombs are golden brown.
- Let the pie bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure all ingredients are cold, especially the butter and water for the crust. Avoid overmixing the dough to maintain a flaky texture. You can prepare the dough and apple filling up to 2 days in advance. For a richer flavor, consider adding a pinch of ground ginger or cloves to the apple filling. Store baked pie bombs in an airtight container at room temperature for up to 3 days or freeze for longer storage.