Ingredients
- Refrigerated Pie Crusts (2) 14.1 oz packages
- Apple Pie Filling (1) 21 oz can
- Caramel Candies (20) individually wrapped
- Egg (1) large
- Water (1) tablespoon
- Ground Cinnamon (1) teaspoon
- Granulated Sugar (2) tablespoons
- Butter (2) tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Unroll pie crusts onto a lightly floured surface. Use a 3-inch round cookie cutter (or a knife) to cut out circles.
- Step 3: Place a spoonful of apple pie filling in the center of half of the pie crust circles. Top each with one caramel candy.
- Step 4: Top with the remaining pie crust circles. Crimp the edges with a fork to seal completely.
- Step 5: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the pie bombs with the egg wash, then sprinkle with cinnamon sugar. Place a small pat of butter on top of each before putting into the oven.
- Step 6: Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled pie bombs in an airtight container at room temperature for up to 2 days to maintain their flaky crust.
- For a warm, gooey treat, reheat in a 350°F oven for a few minutes until the caramel is melty again.
- Serve these adorable bombs with a scoop of vanilla ice cream for an extra decadent dessert.
- Don't overfill the pie bombs; a scant spoonful of filling and one caramel prevents messy leaks and ensures a good seal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American