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Simple Caramel Apple Pie Bombs topped with caramel sauce and apple slices

Caramel Apple Pie Bombs

These indulgent handheld desserts capture the warm and gooey flavors of caramel apple pie in a crispy golden crust, perfect for sharing and serving warm.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 can refrigerated pie crusts Usually contains 2 crusts; substitute with store-bought puff pastry for a flakier texture.
  • 2 cups diced apples Firm varieties like Honeycrisp or Granny Smith work best.
  • 1 cup caramel sauce Substitute with caramel bits or dulce de leche for thicker filling.
  • 1 tablespoon ground cinnamon Substitute with 1/2 tablespoon pumpkin pie spice for spicier profile.
  • 1/2 cup granulated sugar Substitute with coconut sugar or brown sugar for deeper flavor.
  • 1 large egg For egg wash, substitute with 1 tablespoon milk if avoiding eggs.
Optional ingredients for serving and variations
  • 2 tablespoons finely chopped pecans or walnuts For crunch contrast.
  • 1 teaspoon lemon zest For tangy balance.
  • 1/4 cup additional apples Increase apples if reducing caramel to less sweetness.
  • to taste whipped cream or vanilla ice cream For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Roll out the pie crusts on a lightly floured surface and cut into even squares (about 3-4 inches each).
  3. In a bowl, mix the diced apples, caramel sauce, cinnamon, and sugar until the apples are well coated.
  4. Place a spoonful (about 1-2 teaspoons) of the apple mixture in the center of each pie crust square, leaving a border for sealing.
Assembly
  1. Fold the corners of the square over the filling (or fold into triangles) and firmly pinch the seams to seal.
  2. Place each sealed bomb on the prepared baking sheet, spacing them about 1 inch apart.
Baking
  1. Beat the egg and brush a light egg wash over each pastry.
  2. Bake for 20–25 minutes or until the bombs are puffed and golden brown.
  3. Let cool slightly before serving.
  4. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

For a healthier twist, use whole-wheat crusts or reduce caramel and sugar. Refer to storing tips to keep bombs fresh.