Apple pie bombs with biscuits is a fun new twist while keeping the classic flavors of an apple pie. They have a warm filling, and are deep fried to perfection, then rolled in cinnamon and sugar, making them like a mini apple pie donut hole. The ingredient list is simple and they only take 5 minutes per batch to make!
Even though we are in a season where fresh apples are popular in fall desserts, the store bought filling makes this decadent dessert super simple. Making a dutch caramel apple pie or even apple hand pies can be very time consuming. So when we want little sweet treats on the fly, these can be a fun option instead.
Speaking of flavors of the season, you have to try my pumpkin apple muffins. They make a delicious breakfast and freeze well for later. If you are looking for an explosion of flavors, and want to experiment more with the delicious apple pie filling, try the layered apple delight or apple cheesecake bars.
- Flaky Grand Biscuits – be sure to get the big ones. The flaky layers make them easy to pull apart.
- apple pie filling or caramel apple pie filling – while you could use homemade apple pie filling or our fried apples recipe-, using canned pie filling is easier and takes less time.
- granulated sugar and ground cinnamon – to roll the pie bombs in after frying.
- Vegetable oil, peanut oil, or canola oil for frying
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Apple pie bombs go great with a big scoop of vanilla ice cream. You can also drizzle a little caramel sauce over the top, which goes great with the warm apple pie filling or dust with powdered sugar instead of the cinnamon sugar coating.
Substitutions and Variations
- Air Fryer Apple Pie Bombs – Assemble according to directions. Grease the air fryer basket with cooking spray. Place the dough balls into the basket of your air fryer. Cook for 8-10 minutes at 350 degrees. Once they are finished, dip into melted butter and roll in the cinnamon and sugar.
- Caramel Apple Pie Bombs – use caramel apple pie filling and/or add caramel sauce over the top before serving. You can also add a couple small pieces of caramel candy on top of the pie filling before rolling into a ball.
- Oven Baked – Line a baking sheet with parchment paper. Assemble the pie bombs as instructed and bake for 15-18 minutes at 375 degrees. Once they have finished, dip them in melted butter and roll in the cinnamon sugar blend.
- More Spice flavor – add a dash or two of apple pie spice to the can of apple filling and stir.
- Other flavors – use this same recipes to make other pie bombs such as peach, blueberry, or strawberry.
- Pie dough – swap pie dough for the biscuits. Fry at 350 degrees. These may take a little longer.
PREP: In a small bowl combine the cinnamon and sugar. Fill a large pot ½ way with vegetable oil. It should be deep enough to cover the little balls of dough completely. Set aside.
Step 1: Open the biscuits and divide each one in half, pulling apart the center layers. Flatten each piece of dough using your fingers or a rolling pin.
Step 2: Add a tablespoon of apple pie filling to the center of each circle.
Step 3: Pinch the edges together so the apple pie treats don’t fall apart while frying. Then roll the ends under to make a ball shape.
Step 4: Heat the oil over medium-high heat to 325 degrees Farenheit, monitoring throughout. Use a slotted spoon to lower 2-3 dough balls into the oil. Fry for 5 minutes or until all sides are golden brown.
Pro Tip: Roll the pie bombs around while frying so they do not stick together or burn.
Step 5: Lift the pie bombs from the oil and transfer them to the cinnamon sugar mixture. Toss to coat, then set aside. Repeat for the remaining pie bombs.
SERVE: If desired serve with ice cream and/or warm caramel sauce.
Apple Pie Bomb Recipe Tips
- Using store-bought apple pie filling makes this recipe easy while keeping the flavors of a classic apple pie.
- Don’t roll the dough pieces too thin. They just need to be flattened a little bit. If they are too thin, they may split or get holes when you are trying to seal them up.
- If you are using regular size biscuits, use one biscuit per pie bomb. These may fry quicker.
- Where the bombs are sealed, there will be more dough, which will make it heavier in that one spot. This is why we recommend turning them in the oil to cook more evenly.
- We are frying these at a lower temperature, so the thick dough has enough time to cook through without over-browning. If you have the oil up at a more typical 350-375°F temperature, the outside will get too dark while the dough may still be raw in the middle.
- Pinch the edges of the dough well so the pie filling doesn’t ooze out. Try to keep the edges of dough dry where you’re joining them. If pie filling gets on those parts of the biscuit
- If you have a deep fryer, use it. They keep the proper temperature better without having to monitor and the oil can be saved for other recipes.
The first apple pie was created over 600 years ago!
We wouldn’t recommend crescent roll dough when frying. However, you could try it using the air fryer or oven baking directions.
These are best when eaten fresh. They can be stored at room temperature for up 2 days. To freeze, assembled the dough balls and store in an airtight container or bag for up to 3 months. When ready to cook, drop them directly in the hot oil. Note they will take a little longer to cook.
If you tried this Apple Pie Bombs Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Apple Pie Bombs
- 1 16.3-ounce can Grands “Big” biscuits, flaky
- 1 21-ounce can apple pie filling or caramel apple pie filling
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil for frying
- Combine granulated sugar and cinnamon in a shallow bowl and set aside.
- Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
- Open the can of biscuits and divide each biscuit in half by pulling apart the “flakey” layers at the center. Use your fingers or a rolling pin to flatten the biscuit dough. Don’t roll the dough out thin – just flatten it.
- Place 1 tablespoon of apple pie filling in the center of the dough circle.
- Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
- Heat the oil to precisely 325°F and maintain this temperature throughout frying.
- Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking 2-3 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown, about 5 minutes.
- Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.
- Carefully lift the pie bombs out of the oil and transfer them to the bowl of cinnamon sugar. Toss to coat with the sugar mixture and set aside. Continue frying the rest of the pie bombs.
- Serve immediately.