Now that everything is ready, I roll out the pie crust on a lightly floured surface, even though the refrigerated ones can go right from the package to the baking sheet with a little press. I cut the dough into circles—about 4 inches in diameter. Putting about a spoonful of the apple mixture in the center of each circle, I drizzle just a tad of caramel on top. Then, I carefully fold over the circle to form a half-moon and press the edges with a fork to seal them tightly. This step is important because I want to keep all that delicious filling inside!
Once all the bombs are assembled, I whip up an egg wash by beating the egg and brushing it over the tops of each bomb. This gives them that gorgeous golden color and a delightful shine when they come out of the oven. Finally, I place them on a parchment-lined baking sheet and bake for about 20-25 minutes, or until they’re beautifully golden and puffed up. The first time I made these, I could hardly wait for them to cool before diving in!
Pro Tips for Best Results
After experimenting with different apple varieties, I discovered that a mix of tart and sweet apples creates the best flavor balance. Granny Smith apples give that perfect tang, while the Fuji apples add sweetness. I also recommend letting the pies cool for at least 5 minutes before biting into them—the filling can be extremely hot! Lastly, if you have extra caramel sauce, drizzle it on top right before serving for an extra treat. It really takes it to the next level!
I’ve also tried adding a splash of vanilla extract to the apple filling, and wow, does it bring out the flavors! Just a teaspoon works wonders without overpowering the beloved apple and cinnamon flavors. If you want a little crunch, toss in some finely chopped nuts or oats into the filling for added texture.
Don’t skip the egg wash! I’ve made that mistake before and ended up with a less appealing pale pastry. A good egg wash results in that fantastic golden brown finish, and it makes the apple pie bombs look so inviting when they come out of the oven.
Common Mistakes to Avoid
One common mistake I’ve made is overfilling the pie bombs. I’ve learned that it’s crucial to leave some space around the edges to ensure a proper seal. If they’re too stuffed, they pop open while baking, leading to a messy result. You want the filling contained but not overflowing!
Another thing to watch for is the dough temperature. Using room-temperature dough makes it easier to handle; chilled dough can crack and break while folding. If it gets too warm while you are working with it, pop it back in the fridge for a few minutes to make it manageable again. (See the next page below to continue…)