Caramel apple pie bombs deliver all the cozy comfort of a classic apple pie in a bite-sized, golden pastry. With tender cinnamon-spiced apples, rich caramel, and a flaky crust, these little treats are perfect for fall gatherings, family nights, or anytime you crave a warm, gooey dessert without the work of making a full pie. They’re simple enough for beginners but impressive enough for guests.
Why You’ll Love This Recipe
These caramel apple pie bombs combine familiar flavors with an easy preparation method, making them wonderfully approachable. Their handheld size makes them ideal for parties, and they bake quickly with minimal cleanup. Using refrigerated pie crust keeps the recipe simple while still delivering buttery, flaky results. Each bite offers a balance of sweetness, spice, and comforting apple flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large apples, peeled and diced
1 cup caramel sauce
1 tablespoon lemon juice
1 teaspoon cinnamon
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling (optional)
Directions
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the diced apples, caramel sauce, lemon juice, and cinnamon. Mix until the apples are evenly coated.
Roll out one pie crust on a clean surface. Cut it into roughly 4×4-inch squares.
Place a spoonful of the apple mixture in the center of each square, taking care not to overfill.
Fold the corners of each square toward the center and crimp the seams tightly to seal.
Brush the tops with the beaten egg and sprinkle coarse sugar if desired.
Arrange the pie bombs on a baking sheet lined with parchment paper.
Bake for 20–25 minutes or until the crust is golden brown.
Allow the bombs to cool slightly before serving so the caramel can set.
Servings and timing
Makes approximately 8–10 pie bombs, depending on how large your squares are.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Variations
Add chopped pecans or walnuts for a crunchy filling.
Mix in a handful of dried cranberries for tanginess.
Use a homemade caramel sauce or try a salted caramel variation for depth.
Swap cinnamon for apple pie spice for a slightly more complex flavor.
Make mini versions by cutting smaller 2×2-inch squares and reducing baking time by a few minutes.
Storage/Reheating
Store cooled pie bombs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes until the crust is crisp again. Avoid microwaving, as it softens the pastry.
FAQs
How do I prevent the filling from leaking out during baking?
Seal the edges tightly by pressing firmly and ensure the crust isn’t overstretched when folding.
Can I prepare the filling ahead of time?
Yes, mix the filling up to one day ahead and store it refrigerated. Drain excess liquid before assembling.
What type of apples work best?
Granny Smith offers tartness, while Honeycrisp provides a sweeter profile. Either works well for these bombs.
Can I freeze the assembled bombs before baking?
Yes, freeze on a tray until firm, then store in freezer bags. Bake from frozen and add a few extra minutes.
Why did my crust bake unevenly?
Uneven thickness or overcrowding on the baking sheet can cause inconsistent baking. Space them out for even heat circulation.
Can I use puff pastry instead of pie crust?
Yes, puff pastry creates a flakier, more airy texture. Keep pieces small and bake until deeply golden.
How can I reduce the sweetness?
Use tart apples and add a splash more lemon juice. You may also reduce the caramel slightly.
Can I add spices besides cinnamon?
Absolutely—nutmeg, cloves, or cardamom work beautifully when used sparingly.
What dipping sauces pair well with these bombs?
Caramel sauce, vanilla sauce, or a lightly sweetened cream cheese dip all complement the flavors well.
How do I keep the bottoms from becoming soggy?
Line the baking sheet with parchment and avoid overfilling; excess moisture in the filling causes sogginess.
Conclusion
Caramel apple pie bombs combine nostalgic flavors with quick, modern preparation, making them a comforting dessert suitable for any occasion. Their warm, sweet filling and beautifully golden crust create an inviting treat that’s hard to resist. Whether shared with family or served at gatherings, these pie bombs offer a delightful baking experience and unforgettable flavor.
These Caramel Apple Pie Bombs deliver all the flavor of a classic apple pie in a bite-sized, flaky pastry. Filled with cinnamon-spiced apples and rich caramel, they’re perfect for fall gatherings or easy, cozy desserts.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:8–10 pie bombs
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 large apples, peeled and diced
1 cup caramel sauce
1 tablespoon lemon juice
1 teaspoon cinnamon
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix diced apples, caramel sauce, lemon juice, and cinnamon until evenly coated.
Roll out one pie crust on a clean surface and cut into roughly 4×4-inch squares.
Place a spoonful of apple mixture in the center of each square, avoiding overfilling.
Fold the corners toward the center and crimp seams tightly to seal.
Brush tops with beaten egg and sprinkle with coarse sugar if desired.
Place on prepared baking sheet and bake for 20–25 minutes or until golden brown.
Cool slightly before serving to allow the caramel to set.
Notes
Use tart apples like Granny Smith for balance against the caramel’s sweetness.
Seal edges well to avoid leaks during baking.
Chop apples finely for easier filling and better structure.
Drain excess liquid from filling if made ahead of time.
For crispier bottoms, don’t overfill and space evenly on baking sheet.
