Description
Bite-sized apple pie treats filled with spiced apple and baked to golden perfection. A fun, simple dessert or snack.
Ingredients
Scale
- 2 sheets (14.1 oz each) refrigerated pie crust
- 4 medium apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or a mix work great!)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 2 tablespoons milk or cream (for egg wash)
- Turbinado sugar or coarse sugar, for sprinkling (optional)
- Powdered sugar, for dusting (optional)
- Caramel sauce, for drizzling (optional)
Instructions
- Prep the Apples: Peel, core, and dice the apples into small, even pieces. You should have about 4 cups.
- Combine Dry Ingredients: In a medium bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice.
- Mix with Apples: Add the dry ingredients to the diced apples and toss gently to coat.
- Cook the Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are softened and the filling has thickened slightly (8-10 minutes).
- Cool the Filling: Remove from heat and let the apple filling cool completely. Transfer to a bowl and refrigerate for about 30 minutes to speed up cooling.
- Prepare the Pie Crust: Unroll one sheet of pie crust on a lightly floured surface. Use a 3-inch round cookie cutter or knife to cut out circles (about 12 per sheet, 24 total).
- Fill the Circles: Place about 1-2 tablespoons of cooled apple filling in the center of each circle.
- Seal the Edges: Moisten the edges of each circle with a little water or egg wash. Fold the circle in half to form a half-moon shape. Press the edges firmly with a fork to seal.
- Repeat: Repeat with the remaining pie crust and filling.
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Egg Wash: In a small bowl, whisk together the egg and milk or cream to make an egg wash. Brush the tops of the apple pie bombs with the egg wash.
- Sprinkle with Sugar (Optional): Sprinkle the tops with turbinado sugar or coarse sugar.
- Bake: Bake for 15-20 minutes, or until golden brown and the filling is bubbly.
- Cool: Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Dust with powdered sugar, drizzle with caramel sauce, or serve with ice cream, if desired. Enjoy warm or cold.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Notes
- Use a mix of apple varieties like Granny Smith and Honeycrisp for the best flavor.
- Cool the apple filling completely before assembling to prevent the pie crust from melting.
- Seal the edges of the bombs well to prevent filling from leaking during baking.
- For a flakier crust, use puff pastry instead of pie crust.
- Air Fryer Option: Preheat air fryer to 350°F (175°C). Place bombs in the basket in a single layer and cook for 8-10 minutes, or until golden brown.
- Experiment with different fruits, nuts, or spices to customize the recipe.
- Prep Time: 30 minutes
- Cook Time: 20 minutes