PIE BOMB RECIPES

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CARAMEL APPLE PIE BOMBS RECIPE - PILLSBURY.COM



Caramel Apple Pie Bombs Recipe - Pillsbury.com image

Celebrate apple season with these over-the-top, mini versions of caramel apple pie.

Provided by Carrian Cheney

Total Time 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Canola oil for frying
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 apples, peeled, chopped in 1-inch pieces
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Caramel sauce and whipped cream for garnish

Steps:

  • Fill 4-quart Dutch oven one-third full with canola oil. Heat oil over medium heat to about 350°F.
  • In medium microwavable bowl, stir together sugar, cinnamon and nutmeg. Add chopped apples; toss until coated. Microwave on High in 20-second increments, stirring occasionally, until apples are tender. If apples are a little too tart, stir in a sprinkle of additional sugar.
  • Separate dough into 8 biscuits; cut each into quarters. Place 1 apple chunk and a little juice on each piece of dough; pinch edges to seal.
  • When oil is hot, carefully drop several stuffed biscuits into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, carefully turn stuffed biscuits over and over until golden brown. Remove from oil to paper towels to drain. Immediately place in serving bowls; drizzle with caramel sauce and top with whipped cream. Serve.

Nutrition Facts : Calories 328.0 , CarbohydrateContent 36.6 g, FiberContent 1.3 g, ProteinContent 4.1 g, SaturatedFatContent 2.2 g, ServingSize 1 Serving, SodiumContent 478.6 mg, SugarContent 12.9 g

THE BALTIMORE BOMB PIE RECIPE BY NATALIE LOBEL



The Baltimore Bomb Pie Recipe by Natalie Lobel image

A Berger cookie is quintessentially Baltimore, a cake like cookie topped with a rich ganache. It’s beyond indulgent, so rich that you can only eat one. Or at least, I can only eat one. The Baltimore Bomb is chopped up Berger cookies topped with a vanilla chess. The end result is rich and sweet but also light and incredibly delicious. Or so my guests said, I could only eat a sliver.This recipe is courtesy of Biscuits & Such.

Total Time 1 hours 59 minutes59S

Yield 8

Number Of Ingredients 13

1 1/4 cup all purpose flour
1 tablespoon sugar
pinch of salt
1 tablespoon shortening
3/4 stick butter
1/2 cup cold water
1 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 tablespoona flour
1/2 cup butter, melted
6 berger cookies

Steps:

  • To make your pie crust, combine flour, sugar, and salt. Use your hands to work in shortening. Cube butter and work that in until the texture is like course corn meal. Stir in water until dough comes together. Refrigerate at least one hour.Roll your pie crust out and lay it in your pie dish.
  • Pre-heat oven to 350°F. Quarter your cookies and place them in the pie crust.
  • Whisk together sugar, brown sugar, and flour. Beat in eggs, one at a time. Add in butter. Pour over cookies.Cook for 45-60 minutes at 350°F, or until the top is golden brown and the center is mostly solid. A little jiggle is good, it will quickly firm up.
  • Let cool and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 503 calories, SugarContent 36 g, FatContent 28 g, CarbohydrateContent 59 g, CholesterolContent 162 mg, FiberContent 0.6 g, ProteinContent 6 g, SaturatedFatContent 16 g, SodiumContent 122 mg, TransFatContent 1 g

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