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Last fall festival, Max watched someone make fried apple pies and begged me to recreate them at home, but I knew deep frying whole pies was way beyond my skill level. Then I remembered seeing those viral biscuit dough desserts and wondered if I could make mini fried apple pie balls instead of full pies. The first batch came out so perfectly golden and crispy with that warm apple cinnamon center that literally oozed out when you bit into them, and Max declared these "even better than the fair because they're like surprise apple pie explosions." Now these apple pie bombs are our favorite fall.
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What is Apple Pie Bombs
Apple pie bombs are irresistible fried dough balls made by wrapping apple pie filling inside canned biscuit dough, sealing them into balls, frying until golden and crispy, then coating in cinnamon sugar or powdered sugar for a handheld version of apple pie. Unlike traditional apple pie that requires making crust and lengthy baking time, these bombs use convenient refrigerated biscuit dough that fries up in minutes to create crispy exterior with warm, gooey apple cinnamon centers. The result is a cross between apple fritters, fried pies, and doughnuts that tastes like fall festival magic and disappears faster than you can make them.
How To Make Apple Pie Bombs
Our easy apple pie bombs use the perfect technique of flattening the biscuit dough thin enough to wrap around filling without being so thin it tears and leaks. The secret is sealing the dough balls extremely well by pinching and twisting the seams tight, then frying at the right temperature so the outside crisps up before the filling gets too hot and bursts through. This method ensures bakery quality results with that satisfying crispy shell giving way to warm, spiced apple filling in every single bite.
Apple Pie Bombs Ingredients
For the Bombs:
- 1 can (16 oz) refrigerated biscuit dough (8 count)
- 1 can (21 oz) apple pie filling
- Vegetable oil for frying (about 4 cups)
For Coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- OR 1 cup powdered sugar for dusting
Optional Add-Ins:
- ¼ teaspoon nutmeg mixed with cinnamon sugar
- Caramel sauce for drizzling
- Vanilla glaze made with powdered sugar and milk
Step by Step Method
Prep the Apple Pie Filling
- Drain excess liquid from canned apple pie filling
- Chop apple pieces into smaller chunks if they're too large
- Smaller pieces make wrapping and sealing much easier
- Having filling ready makes assembly go quickly
Flatten Biscuit Dough
- Separate biscuits and place on lightly floured surface
- Use rolling pin or hands to flatten each biscuit into 4 inch circle
- Dough should be thin enough to wrap but not so thin it tears
- Work with one biscuit at a time, keeping others covered
Fill and Seal the Bombs
- Place 2 tablespoons apple filling in center of flattened dough
- Don't overfill or they'll burst during frying
- Gather edges up and around filling like a drawstring purse
- Pinch seams together tightly, twisting to seal completely
Roll into Perfect Balls
- Roll sealed dough between palms to create smooth ball shape
- Make sure all seams are sealed with no gaps or openings
- Place seam side down on plate while preparing remaining bombs
- Proper sealing is crucial to prevent filling from leaking out
Heat Oil to Perfect Temperature
- Pour 2-3 inches vegetable oil in heavy bottomed pot or deep fryer
- Heat oil to 350°F using thermometer to monitor temperature
- Oil that's too hot burns outside before inside cooks
- Oil that's too cool makes greasy, soggy bombs
Fry to Golden Brown Perfection
- Carefully lower 3-4 bombs into hot oil without overcrowding
- Fry 3-4 minutes, turning occasionally, until deep golden brown all over
- Internal temperature should reach 190°F for fully cooked dough
- Remove with slotted spoon and drain on paper towels
Coat with Cinnamon Sugar
- Mix granulated sugar and cinnamon in shallow bowl
- Roll warm bombs in cinnamon sugar to coat completely
- OR dust generously with powdered sugar using fine mesh sieve
- Coat while still warm so sugar sticks properly
Serve Warm and Gooey
- Let bombs cool 5 minutes so filling sets slightly and doesn't burn mouth
- Serve warm for best texture and flavor experience
- Drizzle with caramel sauce or vanilla glaze if desired
- Best eaten same day while crispy outside and soft inside
What Pairs Well With Apple Pie Bombs?
These warm apple pie bombs pair beautifully with vanilla ice cream, whipped cream, or caramel sauce for ultimate fall dessert indulgence. Try them alongside hot apple cider, coffee, or cold milk for cozy autumn snacking. For breakfast treats, serve with scrambled eggs and bacon to balance the sweetness, or enjoy with morning coffee as special weekend brunch items.
Apple Pie Bombs Variations
Air Fryer Apple Pie Bombs
- Spray bombs with cooking spray on all sides
- Air fry at 350°F for 10-12 minutes, flipping halfway through
- Creates crispy exterior without deep frying in oil
- Slightly less crispy than fried but still delicious and healthier
Baked Apple Pie Bombs
- Brush bombs with melted butter before baking
- Bake at 375°F for 15-18 minutes until golden brown
- Won't achieve same crispy texture as fried but easier method
- Great option if you don't want to deal with hot oil
Caramel Apple Pie Bombs
- Mix 2 tablespoons caramel sauce into apple filling before wrapping
- Drizzle extra caramel over finished bombs
- Creates even more decadent flavor combination
- Perfect for caramel apple lovers
Apple Pie Bombs with Crescent Rolls
- Use crescent roll dough instead of biscuits for flakier texture
- Separate into triangles, flatten, and fill same way
- Creates lighter, more pastry like exterior
- Different texture but equally delicious
Equipment
- Heavy bottomed pot or deep fryer for frying
- Candy thermometer to monitor oil temperature accurately
- Rolling pin for flattening biscuit dough evenly
- Slotted spoon or spider for removing bombs from oil
- Paper towels for draining excess oil
- Shallow bowls for coating with cinnamon sugar
- Tongs for turning bombs while frying
Storage Tips
Room Temperature Storage
- Store fried bombs in airtight container at room temperature up to 2 days
- They won't stay crispy but will still taste good
- Best eaten within 24 hours for optimal texture
- Reheat briefly to refresh before serving
Refrigerator Storage
- Refrigerate in airtight container up to 5 days if needed
- Bring to room temperature before reheating
- Cold storage makes dough slightly tough
- Better to freeze than refrigerate for longer storage
Freezer Storage
- Freeze uncooked assembled bombs on baking sheet until solid
- Transfer to freezer bag, freeze up to 3 months
- Fry directly from frozen, adding 2 minutes to cooking time
- Great for making big batches ahead
Apple Pie Bombs Top Tips for
The first time I made apple pie bombs, I didn't drain the apple filling at all and just scooped it straight from the can with all that syrupy liquid, and every single bomb exploded in the fryer like little apple grenades, spraying hot filling everywhere. My friend who worked at a doughnut shop through college came over that weekend, saw my disaster kitchen, and showed me her professional technique; you have to drain the filling really well and even pat the apples dry with paper towels before wrapping, because any excess moisture turns to steam and creates pressure that blows out the seams.
Frequently Asked Questions
What are the best apples to use for apple pie bombs?
Canned apple pie filling works great for convenience, but if making homemade filling, use Granny Smith or Honeycrisp apples. Both hold their shape when cooked and provide the right balance of tart and sweet.
How can I prevent the filling from leaking out?
Drain filling well, don't overfill (2 tablespoons max per bomb), seal seams tightly by pinching and twisting, and make sure oil is at proper 350°F temperature so outside seals before inside gets too hot.
Can I use other dough besides canned biscuits?
Yes! Crescent roll dough, puff pastry, or pie crust all work. Crescent rolls create flakier texture, puff pastry is lighter and crispier, pie crust is more traditional but requires more work.
What are the different ways to cook apple pie bombs?
Deep fry at 350°F for 3-4 minutes (crispiest), air fry at 350°F for 10-12 minutes (healthier), or bake at 375°F for 15-18 minutes (easiest but less crispy).
Your New Fall Tradition
Now you have every secret to creating these incredible apple pie bombs that capture all the magic of warm apple pie in adorable handheld form. This recipe proves that the best fall treats combine familiar flavors with creative formats to create something that feels both nostalgic and exciting.
Ready for more fried apple perfection? Try our Cinnamon Apple Fritters for classic bakery style apple treats, or explore our Apple Pie Egg Rolls for crispy wrapped apple pie magic. For more fried dough heaven, our French Beignets Recipe uses similar techniques with powdered sugar perfection.
Share your beautiful creations! Tag us @HannahAndSproutKitchen with #ApplePieBombs; we're dying to see your golden fried bombs dusted with sugar and hear about that first bite when the filling oozes out!
Star ⭐️ Rate this recipe and join our community of fall baking enthusiasts!
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Apple Pie Bombs
Equipment
- 1 Heavy-bottomed pot or deep fryer (for frying the apple pie bombs)
- 1 Candy thermometer (to monitor oil temperature (350°F ideal))
- 1 Rolling Pin (to flatten biscuit dough evenly)
- 1 Slotted spoon (to remove bombs from hot oil safely)
- 1 Paper towel-lined tray (for draining excess oil)
- 2 Shallow bowls (for cinnamon sugar or powdered sugar coating)
- 1 Measuring cup set (for accurate ingredient portions)
- 1 Mixing Spoon (for stirring and portioning filling)
Ingredients
Dough & Filling
- 1 can (16 oz) refrigerated biscuit dough - 8-count, for wrapping filling
- 1 can (21 oz) apple pie filling - drained and chopped for easy sealing
- 4 cups vegetable oil - for frying
Coating & Finishing
- 0.5 cup granulated sugar - for coating
- 2 teaspoon ground cinnamon - mixed with sugar
- 0.25 teaspoon nutmeg (optional) - adds warmth to coating
- 1 cup powdered sugar - for dusting alternative
- caramel or vanilla glaze - optional for drizzling
Instructions
- Drain and chop apple pie filling into small pieces.
- Roll biscuit dough into 4-inch circles.
- Place 2 tablespoon apple filling in center of each circle.
- Pinch and twist seams tightly to form balls.
- Gently roll sealed balls between palms.
- Bring oil to 350°F in deep pot or fryer.
- Fry 3–4 minutes until golden brown all over.
- Transfer bombs to paper towel-lined tray.
- Roll warm bombs in cinnamon sugar or powdered sugar.
- Let cool slightly before serving for gooey centers.
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