Caramel Apple Pie Bombs

Golden fried and filled with gooey apple pie filling and melting caramels these caramel apple pie bombs are my answer to those fleeting fairground cravings I can make them at home in less than an hour and my kitchen smells like a cinnamon-sugar dream

Ingredients

• Apple pie filling: look for the chunky kind with lots of apples the filling should be thick to avoid leaking
• Granulated sugar: use fine but not powdered sugar for best cinnamon sugar coating
• Ground cinnamon: pick a fresh aromatic jar for maximum fall flavor
• Biscuit dough: flakey style works best but any plain canned biscuit will do check the date for maximum puffiness
• Individually wrapped caramels: choose a brand known for creamy melt use soft chewy caramels and cut just before filling
• Vegetable oil for frying: choose neutral oil and avoid anything heavy or olive based a clean fresh bottle is key

Step-by-Step Instructions

Prep the Oil:

Pour about two and a half quarts of vegetable oil into a heavy skillet and set it over medium heat The deep oil ensures even browning and floaty puffy pie bombs

Mix Cinnamon Sugar:

Stir your granulated sugar and ground cinnamon together in a small bowl Mix very well until uniform then set aside so the mixture is ready for hot pie bombs later

Prep the Biscuits:

Pop open your can of biscuit dough and gently pull apart the biscuits With your palm press each one into a thick disc about three inches wide Flattening makes space for the filling while keeping dough thick enough to seal

Fill with Apples and Caramel:

Place one tablespoon of apple pie filling in the center of each disc Then nestle two caramel halves on top of the apples The double caramel creates those gooey bites inside

Seal the Bomb:

Carefully pull the edges of the biscuit dough up and over the filling Use your fingers to pinch and seal all seams completely Press gently to keep everything tucked in

Shape and Fry:

Roll each filled biscuit dough into a smooth ball Work gently for the most even cooking Use a slotted spoon to lower up to two bombs at a time into hot oil Roll them constantly in the oil to brown the entire surface evenly

Sugar Coat and Cool:

Lift each pie bomb out of the oil with a slotted spoon as soon as every side is a deep golden brown Quickly roll the hot bomb in your cinnamon sugar mix until it is completely coated Set on a cooling rack so the coating sets and the inside firms up slightly

Final Touches:

Serve warm right away Add an extra drizzle of caramel sauce or a dollop of whipped cream if you want a real fair style treat

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Caramel is my favorite ingredient for so many reasons but especially for how it melts inside the biscuit I will never forget the first time my niece helped me roll these in cinnamon sugar her smile was worth every sticky finger

Storage Tips

Store any leftover pie bombs in an airtight container at room temperature for one day They lose their crispiness after a few hours but you can rewarm them on a baking sheet in the oven for about six minutes at three hundred fifty degrees to bring back a bit of the crunch Refrigeration is not ideal as it makes them soggy

Ingredient Substitutions

You can swap canned apple pie filling for homemade if you keep it thick enough Some people love to add a pinch of nutmeg or clove to the cinnamon sugar for extra autumn flavor If you do not have store-bought biscuit dough try using crescent roll dough but seal them tight

Serving Suggestions

These pie bombs are absolute show stoppers for a brunch spread Pair them with hot apple cider or serve as a surefire hit for your next movie night Sometimes I even tuck a couple into school lunch boxes as a surprise treat

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Cultural and Historical Context

Apple pies and hand pies have always been American classics with deep roots in fairs church picnics and family gatherings This shortcut version builds on that tradition with easy tools so even busy cooks can capture that caramel apple magic at home any time

Recipe FAQs

→ Can I bake these instead of frying?

Yes, you can bake at 350°F (175°C) for about 15-18 minutes, although the texture will be less crisp.

→ What type of biscuit dough works best?

Store-bought canned biscuit dough is ideal for convenience and yields a fluffy, tender finish.

→ Is it possible to use homemade apple filling?

Absolutely—homemade apple filling works well, just ensure it's not too runny to avoid leaks during frying.

→ How should these be served?

Serve warm, plain or with extra caramel drizzle and whipped cream for added indulgence.

→ How can I store leftovers?

Store in an airtight container at room temperature for up to one day; reheat briefly to refresh texture.