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
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
Pro Tips
Seal your bomb really well or the filling will leak into the oil
Only fry two at a time to keep oil temperature steady and bombs crispy
Always have the cinnamon sugar ready so you can coat each bomb the moment it comes out of the oil
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.
Ingredients
1 large can (21 ounces) apple pie filling
1 cup granulated sugar
2 to 3 teaspoons ground cinnamon
1 can (7.5 ounces) biscuit dough
10 individually wrapped caramels, each cut in half
Vegetable oil for frying
In a heavy skillet, add approximately 2.5 quarts of vegetable oil and heat over medium heat. In a small bowl, combine granulated sugar and ground cinnamon, then stir to fully blend. Set aside.
Open the can of biscuits and separate them. Flatten each biscuit slightly with the palm of your hand. In the center of each flattened biscuit, spoon 1 tablespoon of apple pie filling and place two halves of a caramel on top of the filling. Use your fingers to gently pull up and pinch the dough together to seal.
Roll the sealed dough into a ball. Using a slotted spoon, gently place up to two balls into the hot oil. Continuously roll them in the oil to ensure even browning on all sides. Once golden brown, remove the balls using the slotted spoon.
Place the cooked pie bombs into the cinnamon sugar mixture and roll to entirely coat. Transfer to a cooling rack to cool slightly. Serve immediately, optionally drizzling with caramel topping and adding whipped cream.
Required Tools
Heavy skillet
Small bowl
Slotted spoon
Cooling rack
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
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