Okay, imagine I just invited you into my kitchen and I’m waving a sticky, warm little explosion of autumn at your face—meet my Caramel Apple Pie Bombs. I promise they’re as ridiculous and delicious as the name sounds: flaky pockets of buttery crust, tender cinnamon apples, and molten caramel that oozes out the moment you bite in. I first made these on a rainy Saturday when I wanted pie without the ceremony, and they quickly became my go-to party trick. They smell like fall, crunch like a cookie, and taste like the best slice of pie somehow got into a tiny, handheld pastry. You’ll want napkins.
Quick Facts
- Yield: Serves 6 (makes about 12 bombs)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This recipe gives you all the cozy, fragrant goodness of apple pie in a perfectly portable bite. The crust turns flaky and golden, the apple filling stays tender with a little tang from lemon, and the caramel brings that rich, gooey hit everyone secretly wants. Plus, they bake fast, clean up easy, and—let’s be honest—look impressive. It’s so simple even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 package (2 crusts) refrigerated pie crusts or 1 sheet thawed puff pastry (about 8 oz)
- 3 medium apples (about 1 lb), peeled, cored, and diced — Granny Smith or Honeycrisp
- 3/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp unsalted butter
- 12 soft caramels (about 4 oz) or 1/3 cup store-bought caramel sauce
- 1 large egg + 1 tbsp water for egg wash
- Optional: coarse sugar or flaky sea salt for finishing
For the Sauce / Garnish (if applicable):
- 1/2 cup store-bought caramel sauce, warmed
- Powdered sugar, for dusting
- Flaky sea salt (optional)
How I Make It
Step 1:
I start by making the filling because the smell drives me crazy otherwise. In a medium skillet, I melt 2 tbsp butter over medium heat, add the diced 3 apples, 3/4 cup brown sugar, 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tsp cinnamon, and a pinch of nutmeg. I stir constantly until the apples soften and the mixture becomes glossy and slightly thick—about 6–8 minutes. Then I tip it into a bowl and let it cool; hot filling will leak through the dough if you rush it.
Step 2:
While the filling cools, I prep the caramels. If I use individually wrapped caramels, I unwrap 12 caramels and microwave them with 1 tbsp milk in 20-second bursts, stirring in between until smooth and pourable. If I use jarred caramel sauce, I heat about 1/3 cup until slightly warm. I preheat the oven to 400°F now so it’s ready when I assemble.
Step 3:
I roll out the pie crusts on a lightly floured surface and cut about 12 circles—roughly 3 inches across. On each circle, I spoon ~1–1.5 tsp of apple filling, then carefully add about 1 tsp of melted caramel in the center. I fold the dough over, pinch and crimp the edges tightly, and poke a tiny vent hole on top so the steam escapes. Resist the urge to overfill; you want delicious leaks, not a lava event.
Step 4:
I place the bombs on a parchment-lined baking sheet, brush them with the egg wash (1 egg + 1 tbsp water), and sprinkle coarse sugar if I’m feeling fancy. Then I bake at 400°F for 18–22 minutes, until the tops puff and turn a deep golden brown and I hear that happy little crackle of pastry setting. The caramel may bubble out a bit around the vents—that’s a good sign.
Step 5:
I let the bombs rest for about 10 minutes on the pan to cool slightly and set (molten caramel will burn you—trust me). Then I drizzle warmed caramel sauce, dust with powdered sugar, and finish with a tiny sprinkle of flaky sea salt. I serve them warm with napkins and a smug smile.
Pro Tips
- Chill the assembled bombs in the fridge for 10 minutes if your kitchen’s warm—cold dough holds shape better when it hits the hot oven.
- Don’t overfill. Use less filling and more flavor; you’ll avoid blowouts and sticky fingers that won’t stop you from eating them.
- Use 400°F for a quick blast of heat so the crust puffs and browns before the filling dries out.
- Swap in jarred caramel sauce if you don’t want to fuss with individually wrapped caramels—still delicious and way faster.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use pears instead of apples for a softer, floral flavor—bake time stays the same.
- Replace unsalted butter with coconut oil for dairy-free; the texture changes slightly but still tasty.
- Use a gluten-free pie crust (store-bought) for a GF version; the crust may be more crumbly—handle gently.
- Swap caramels for dulce de leche for a richer, deeper caramel flavor.
Variations & Tips
- Add a tablespoon of chopped toasted pecans into the filling for crunch and nuttiness.
- Stir 1 tbsp bourbon or rum into the apple filling for an adult twist—simmer a minute to burn off alcohol.
- Make them mini for a party tray (cut circles smaller) or jumbo for a single-serving indulgence.
- For a savory-sweet option, add a thin slice of sharp cheddar on top of the apples before sealing—party trick approved.
- Top with a tiny scoop of vanilla ice cream right before serving for an irresistible contrast of hot and cold.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the bombs and freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen—add 4–6 minutes to the bake time. Reheat leftovers in a 350°F oven for 8–10 minutes to revive the crisp.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking for even color. You may need an extra 2–4 minutes if your oven fills up.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different mouthfeel and browning.
- How do I know it’s done?
- Look for a deep golden-brown crust, puffed pastry edges, and a tiny bit of bubbling caramel at the vent. The pastry should feel firm and not doughy when you tap it.
- What if I don’t have ingredient X?
- No drama—swap apples for pears, cornstarch for arrowroot (same amount), or caramels for jarred caramel sauce. Small tweaks won’t break the magic.
How I Like to Serve It
I serve these warm on a platter with a bowl of extra warm caramel for dunking and a pile of napkins. They shine at casual parties, cozy movie nights, or as a sweet finish to a weeknight roast. I also love them with a steaming mug of coffee or a cinnamon-spiked cider on cool evenings—total comfort food vibes.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes to crisp back up.
- If you freeze assembled bombs, label them and bake from frozen, adding a few minutes to the bake time.
Final Thoughts
Closing: Go make these Caramel Apple Pie Bombs and watch everyone’s eyes light up—no fancy equipment required, only sticky fingers and big smiles.