Simple Caramel Apple Pie Bombs
These Simple Caramel Apple Pie Bombs are sweet pockets of warm apple, gooey caramel, and flaky pastry, perfect for any occasion.
Ingredients
For the Base
- 1 package refrigerated pie crusts Use ready-made pie crusts for ease.
- 1 cup flour For dusting the work surface.
For the Filling
- 2 cups diced apples Use firm, slightly tart apples like Granny Smith or Honeycrisp.
- 1/2 cup caramel sauce Store-bought works fine.
- 1/2 teaspoon cinnamon Add more for extra spice.
- 1/4 cup sugar Brown sugar can be used for a deeper flavor.
For Finishing
- 1 large egg For egg wash.
To Serve (optional)
- 1 cup additional caramel sauce For drizzling on top.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Lightly dust your work surface with flour and unroll the refrigerated pie crusts.
Cut the Crusts
- Roll the pie crusts gently to smooth seams and cut them into even squares (about 3–4 inches each).
- Keep them covered with a kitchen towel to prevent drying out.
Mix the Filling
- In a bowl, combine the diced apples, caramel sauce, cinnamon, and sugar. Stir until the apples are evenly coated.
Fill and Seal
- Place about 1 tablespoon of the apple mixture in the center of each dough square.
- Fold the corners over toward the center to form a sealed pocket and press the seams gently to seal.
Egg Wash and Sugar
- Beat the egg lightly and brush the tops of each pie bomb with the egg wash.
- Sprinkle a little sugar over the tops for shine and light crunch.
Bake
- Bake in the preheated oven for 20–25 minutes or until golden brown and puffed. Start checking at 18 minutes.
Notes
Serve warm with extra caramel drizzled on top. Great for brunch or as a dessert.