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
You Must Know
Brings that fairground caramel apple flavor home
Serves as a sweet party snack
Best enjoyed warm for that gooey caramel burst
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
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