APPLE PIE BOMBS
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Things are exploding in my galley again today folks, thanks to my friend Joan for the initial idea of JOAN’S TACO BOMBS that started me on this bomb-making quest. We now have one more lunch, dinner or appetizer type bomb to add to the repertoire with SPANAKOPITA BOMBS for a taste bud explosion. And we have BREAKFAST BOMBS to begin the day with a bang .
Now for a little dessert bomb to perfectly round out this series. Last one, I promise, before the men in black come knocking at my door for ‘bomb making’. So unless one of you has another explosive idea for me, I’m on to catching up on some more rather yummy looking recipes my Galley Peeps have sent in.
I started off by making a sweet biscuit dough – the one I quite often use when making berry shortcakes – but you could use a commercial type or your own recipe. Another time I made them using puff pastry and really liked the flakey outcome.
Then when I was ready to write up this post, I decided to shake up the process a bit and make upside down reverse bombs. Instead of placing the little sealed packages face down in the pan for baking, I left them but-end up, and am liking the results.
They’re still very portable as hand pies but I love how the whipped cream or ice cream melted over the still warm apple pie mixture when I served them for dessert tonight.
Don’t you just love options? Go ahead and customize. Change up the pastry choices. Add a little more of this or a little less of that. Same delicious effect.
More Galley Kat apple recipes:
…and for more savoury apple treats:
See you again soon my Galley Peeps. One of my readers sent in a super yum vegetarian recipe that I’ve been dying to try out for you. Super easy in the Omnia but as always I will include options for you conventional oven folks.
Apple Pie Bombs
- Omnia stove top (optional for conventional oven users), plus rack and parchment rounds
- Baking sheet (for conventional oven users)
- Small saucepan
- Pastry brush
For the dough (*see Galley Kat Notes for more options)
- 2 Cups flour Some extra for kneading
- 1 Tsp Salt
- 1 Tbsp Baking powder
- 1/3 Cup Sugar
- 1 Cup Heavy cream
- 1 tbsp Melted butter for brushing over bombs before baking
- Cinnamon sugar basically a little white sugar added to a pinch of cinnamon to shake over the bombs before baking
for the filling
- 2 large Apples, peeled, cored and chopped into 1/2” pieces
- 2 Tbsp Melted butter
- 2 Tbsp Brown sugar
- 1 Tsp Apple pie spice **see Galley Kat Notes below
- Mix flour, salt, baking powder and white sugar together then gradually add the cream, stirring until almost combined.
- Dump mixture onto a floured surface and gently knead until well combined adding a touch more flour if needed or a touch of cream if mixture is too dry.
- Refrigerate while you prepare the apples.
- In a small saucepan stir 2 tbsp butter, brown sugar and apples
- Bring to a gentle simmer until mixture is well combined and apples are slightly softened, then remove from heat to cool.
- On floured surface roll out dough Into a large rectangle.
- Cut into 12 equal portions.
- Divide cooled apple mixture amongst the 12 pieces of dough, scooping a small amount the sugary juices onto each too.
- Taking each of the four corners, press the dough together, gathering all into a little dumpling purse.
- Brush each with melted butter and sprinkle with cinnamon sugar
for Omnia users
- Working in two batches, place 6 apple bombs evenly around baking pan.
- Cover and place baking pan on pre-heated base plate
- Cook on high for 5 minutes, then reduce heat to medium low and continue to cook for an additional 15-20 minutes, until lightly browned. Remove and repeat baking instructions for the remaining six bombs.
for conventional oven users
- Place bombs on prepared baking sheet and bake in pre-heated 375 ° F (190 ° C) oven for about 20-25 minutes until lightly browned
- Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream.