Salted Caramel Apple Pie Bombs Recipe – Easy Homemade Dessert with Flaky Crust

Introduction

Let me just say, the aroma of bubbling apples, cinnamon, and buttery pastry wafting from my oven as these Salted Caramel Apple Pie Bombs bake is enough to make the neighbors curious. There’s something wildly comforting about the scent—it’s sweet, warm, and kind of makes you want to wrap up in a blanket and wait by the oven. The first time I bit into one, the gooey salted caramel oozed out, mingling with tender apple chunks, and I had to pause mid-chew. It’s the kind of moment where you stop, take a deep breath, and just smile because, honestly, you know you’ve stumbled onto something pretty magical.

Years ago (back when I was knee-high to a grasshopper), my grandma used to make the best apple pies for family gatherings. But as much as I loved those, I wanted a treat that was easier to share, perfect for snacking, and—let’s face it—less fuss! One rainy Saturday, searching for a quick dessert for a bake sale, I tried wrapping apple pie filling in biscuit dough, adding a dollop of caramel and a sprinkle of flaky salt. The results? Dangerous. My family couldn’t stop sneaking them off the cooling rack (and, honestly, I couldn’t blame them).

These Salted Caramel Apple Pie Bombs are the sort of dessert you wish you’d discovered ages ago. They’re perfect for potlucks, holiday mornings, or just when you need a sweet treat for your kids after school. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and “just because” cravings. Every bite feels like a warm hug, and you’re probably going to want to bookmark this one for every season!

Why You’ll Love This Recipe

After making these Salted Caramel Apple Pie Bombs about a dozen times (a few failed batches included), I can confidently say they’re a keeper. Here’s why they always get rave reviews in my kitchen:

• Quick & Easy: They come together in under 45 minutes—seriously! Perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No need for a fancy grocery run. Most of what you need is already in your pantry or fridge.
• Perfect for Any Occasion: Great for brunch spreads, potlucks, cozy dinners, or festive holiday mornings. They look cute on a dessert tray and taste even better.
• Crowd-Pleaser: Kids and adults alike gobble these up. I’ve brought them to parties and watched them disappear faster than anything else.
• Unbelievably Delicious: Flaky crust, gooey caramel, tender apples, and a hint of sea salt—just the right mix of textures and flavors to make you close your eyes in delight.

What sets this recipe apart? It’s not just another apple pie treat. I use a special trick to keep the crust ultra-flaky (a quick chill before baking) and a pinch of sea salt to balance all the sweetness. The apple filling is just tart enough, and the caramel melts into every nook and cranny. Honestly, every time I make them, someone asks for the recipe—it’s that good.

If you’re looking for a homemade dessert that’s faster, easier, and more fun than a traditional pie, these apple pie bombs are your answer. Whether you’re an experienced baker or a total newbie, you’ll feel like a pro with these treats. And let’s face it, turning a classic pie into a bite-sized bomb is just plain brilliant. Comfort food, but with a twist you’ll want to repeat!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and the kind of flaky crust dreams are made of. You probably have most of these on hand, and if not, substitutions are easy!

• For the Flaky Crust:
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed (adds richness and flakiness)
  • 1/4 cup (60ml) ice water (helps form flaky layers)
  • 1/2 tsp salt
  • 1 tbsp granulated sugar (optional, for a touch of sweetness)
  • Shortcut option: 1 tube (16oz/454g) refrigerated biscuit or crescent dough (if you’re in a hurry!)
• For the Apple Filling:
  • 2 medium apples, peeled, cored, and diced (Granny Smith for tartness or Honeycrisp for sweetness)
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter
  • 1 tsp lemon juice (keeps apples bright)
  • 1 tbsp cornstarch (optional, thickens filling)
• For the Salted Caramel:
  • 12 soft caramel candies (or 1/2 cup (120ml) homemade caramel sauce)
  • 1/4 tsp flaky sea salt (Maldon is my go-to for topping)
• For Assembly and Baking:
  • 1 egg, beaten (for egg wash—makes crust golden)
  • 1 tbsp coarse sugar (optional, for sprinkling)

Ingredient tips: If you’re making your own crust, use very cold butter and ice water—this is key for flakiness. For apples, Granny Smith holds up well, but any firm apple works. Don’t stress if you only have caramel sauce instead of candies—it all melts deliciously.

Substitutions: Use gluten-free flour for a GF version, and dairy-free butter if needed. For a vegan twist, swap out egg wash with a little almond milk. In summer, you can even toss in a few fresh berries with the apples for a fun change!

I always reach for King Arthur flour and Kerrygold butter—they never let me down. If you’re using store-bought biscuit dough, Pillsbury is reliably fluffy.

Equipment Needed

• Baking Sheet: A rimmed one is best for preventing caramel drips.
• Mixing Bowls: At least two—one for the filling, one for the dough.
• Parchment Paper: For easier cleanup and non-stick baking.
• Rolling Pin: If making homemade crust. (A clean wine bottle works in a pinch—been there!)
• Pastry Brush: For egg wash. (A spoon works if you’re desperate.)
• Sharp Knife or Dough Cutter: For slicing apples and dividing dough.
• Small Saucepan: If making caramel from scratch.
• Measuring Cups & Spoons: Accurate measurements help keep things consistent.
• Cooling Rack: Optional but helps keep bombs crisp.

If you don’t have a rolling pin, as I mentioned, a sturdy bottle does the job (I’ve used an olive oil bottle in a pinch). For parchment, wax paper works, just don’t bake with it. Maintenance tip—keep your baking sheet lined to avoid tough caramel clean-up. And honestly, budget-friendly tools work fine; I’ve made these with dollar-store equipment and they still taste amazing!

Preparation Method

1. Prepare the Crust:

   Mix 2 cups (250g) flour, 1/2 tsp salt, and 1 tbsp sugar in a bowl. Cut in 1/2 cup (115g) cold butter using a pastry cutter or your fingers until it looks like coarse crumbs. Add 1/4 cup (60ml) ice water, a tablespoon at a time, mixing until dough just comes together. (If using biscuit dough, skip this step.) Chill for 15 minutes to keep it flaky.

2. Make the Apple Filling:

   In a medium bowl, combine 2 diced apples, 2 tbsp brown sugar, 1/2 tsp cinnamon, 1 tbsp melted butter, and 1 tsp lemon juice. Sprinkle 1 tbsp cornstarch if you want a thicker filling. Mix well and let sit 10 minutes. (The apples should smell spicy and sweet—if the mixture seems watery, add a bit more cornstarch.)

3. Shape the Bombs:

   Preheat your oven to 375°F (190°C). If using homemade crust, roll dough to about 1/8 inch (3mm) thickness and cut into 12 circles, around 3.5 inches (9cm) wide. If using biscuit dough, separate into rounds and flatten slightly.

4. Fill & Seal:

   Place a spoonful of apple filling and a caramel candy in the center of each round. Sprinkle a tiny pinch of flaky salt on the caramel. (Don’t overfill!) Fold up the edges, pinching to seal. If dough doesn’t stick, wet the edges lightly. Place seam side down on a parchment-lined baking sheet.

5. Egg Wash & Sugar:

   Brush each bomb with beaten egg and sprinkle with coarse sugar if desired. This gives a golden, crackly crust.

6. Bake:

   Bake for 18-22 minutes, until deep golden brown and the tops look crisp. (If caramel leaks, don’t stress—it just adds to the rustic vibe.) Rotate the tray halfway for even browning.

7. Cool Slightly:

   Let bombs cool on the tray for 5 minutes, then transfer to a rack. The caramel will be molten—don’t burn your tongue! The aroma at this stage is out of this world.

8. Serve:

   Sprinkle a bit more flaky salt if you like extra contrast, then serve warm or at room temperature.

Troubleshooting tips: If the crust cracks, patch it up with extra dough. If apples seem dry, add a dab of butter. For efficiency, prep filling while dough chills. And if your bombs burst, just call them “rustic”—no one will mind!

Cooking Tips & Techniques

Making Salted Caramel Apple Pie Bombs isn’t rocket science, but a few tricks can make your batch extra special. Here are some pro moves I swear by:

• Keep Ingredients Cold: Cold butter and chilled dough mean a flakier crust. If the dough feels soft, pop it in the fridge for 10 minutes.
• Don’t Overfill: Tempting as it is, too much filling leads to burst bombs. Stick to a modest spoonful and trust the magic.
• Seal Well: Pinch the dough tightly. If it’s stubborn, a drop of water helps glue the edges.
• Rotate the Tray: Ovens have hot spots—rotating halfway gives even browning. I learned this after a few pale, sad-looking bombs.
• Watch the Bake Time: They go from golden to overdone fast. Start checking at 18 minutes, and don’t wander off!
• Multitasking: Prep the apple filling while your dough chills or you preheat the oven. It saves time and keeps everything fresh.
• Consistency: Use a cookie scoop for even filling, and roll dough circles to similar sizes. Uniform bombs bake evenly and look picture-perfect for Pinterest.

I’ve had my fair share of leaky bombs—usually from overfilling or rushing the sealing. My best batches always come from taking my time with the dough and not skimping on the chilling. Remember, a little imperfection just means homemade!

Variations & Adaptations

One of the best things about Salted Caramel Apple Pie Bombs is how easy they are to customize. Try one (or all!) of these twists:

• Dietary Variation: Use gluten-free flour or store-bought GF biscuit dough for a celiac-friendly treat. Swap butter with vegan margarine and caramel with coconut caramel for dairy-free.
• Seasonal Variation: In summer, add chopped peaches or fresh berries to the filling for a fruity twist. In fall, toss in a handful of dried cranberries for tartness.
• Flavor Variation: Sprinkle chopped pecans or walnuts on top before baking for crunch. Add a pinch of cardamom or nutmeg to the apple filling for extra warmth.
• Different Cooking Methods: Try air-frying the bombs at 350°F (175°C) for 10-12 minutes for a crispier exterior. (I’ve done this when the oven was full during holiday meal prep!)
• Allergen Substitutions: Use dairy-free caramels and egg replacer for allergies. Omit nuts if you’re serving a crowd with sensitivities.

My personal favorite variation? Swapping half the apples with diced pears and adding a touch of ginger—totally delicious. Don’t be afraid to experiment; these bombs are pretty forgiving and always fun!

Serving & Storage Suggestions

For best results, serve these Salted Caramel Apple Pie Bombs warm—the caramel inside is gooey and heavenly. If you’re hosting, stack them on a rustic wooden board or nestle them in a basket lined with a tea towel. They pair beautifully with hot coffee, cider, or a scoop of vanilla ice cream. (Trust me, that combo is pure bliss.)

To store, let bombs cool completely, then transfer to an airtight container. They keep at room temperature for 2 days, in the fridge for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag—good for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-8 minutes or microwave for 30 seconds. The flavors deepen overnight, so leftovers are rarely a bad thing!

If you like a crisp crust, skip the microwave and stick with the oven. And don’t forget to sprinkle a little extra flaky salt before serving—makes them look and taste like bakery-quality treats.

Nutritional Information & Benefits

Each Salted Caramel Apple Pie Bomb is estimated to have about 180 calories, 7g fat, 29g carbohydrates, and 2g protein. Apples are a great source of fiber and vitamin C, while cinnamon adds a dose of antioxidants. Using real butter and apples keeps things wholesome—no mystery ingredients here!

This recipe can be made gluten-free and dairy-free with simple swaps, so it’s friendly for most diets. Allergens to watch: wheat, dairy, eggs, and nuts if you add them. From a wellness perspective, these bombs offer portion control (built-in!) and a little sweet treat without overdoing it. That’s my kind of balance.

Conclusion

If you’re searching for an easy, homemade dessert that’s bursting with flavor and nostalgia, these Salted Caramel Apple Pie Bombs are a must-try. They’re simple enough for weeknight baking, yet impressive enough for special occasions. Whether you follow the classic recipe or put your own spin on it, you’re guaranteed a treat that’s flaky, gooey, and absolutely irresistible.

I love this recipe because it brings together everything I adore—comforting apples, rich caramel, and that unbeatable combination of sweet and salty. Plus, the bite-sized format makes sharing (or sneaking!) so much fun. Let me know how yours turn out; I’d love to hear your twists and tips. Leave a comment below, pin it to your board, or share your favorite adaptation with me!

Happy baking, and remember—sometimes the best desserts are the ones you make “just because.” You’ve got this!

Frequently Asked Questions

Can I make Salted Caramel Apple Pie Bombs ahead of time?

Absolutely! Prepare them up to a day in advance and store in an airtight container. Reheat in the oven for best results.

Can I use store-bought pie crust or biscuit dough?

Yes, either works great and saves time. Just flatten the dough rounds before filling and sealing.

What type of apples are best for this recipe?

Granny Smith apples give a nice tartness, but Honeycrisp or Fuji are also delicious. Any firm apple will hold up well.

Do I need to make homemade caramel?

Nope! Soft caramel candies or jarred caramel sauce both work perfectly. Just make sure to use a pinch of flaky salt for that signature flavor.

Can I freeze Salted Caramel Apple Pie Bombs?

Yes, freeze them after baking in a single layer. Reheat in the oven straight from the freezer for a warm, gooey treat.

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