Apple CinnaBomb Apple Bomb - 4 Pack

$59
+ Free Shipping
Arrives after July 4th

Whole Fruit Pie Co hand-makes each pie using the whole apple and packs the center with their exclusive maple salted caramel, wraps each pie with a golden flakey pie crust to create The Apple Bomb. This NEW flavor is made with Warm and gooey Cinnabon© morsels delicately swirled with their Signature Salted Maple Caramel.

More Details

  • Each package serves 8 and includes 4 Apple CinnaBomb Apple Bombs
  • Each Apple Bomb is approximately 4" in diameter

Ingredients

Apple, enriched unbleached unbromated flour, water, vegetable oil [palm, soybean, canola oil], salt, butter, dark brown sugar, 2% milk, maple syrup, graham cracker meal, graham flour, sugar, honey, leavening, Glucose syrup, Vanilla extract, sea salt, ascorbic acid, coconut, pecans.

Instructions / Storage

  • Apple Bombs ship uncooked and frozen, they may thaw in transit
  • Apple Bombs can be kept refrigerated for up to 1 week and kept frozen for up to 6 months
  • To serve, remove Apple Bombs from their packaging, preheat oven to 420º/convection fan high, place pies on baking sheet in the center of the oven for 30 minutes or until golden brown
Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Whole Fruit Pie Co. ships Monday-Friday of each week.
  • Orders cannot be shipped to P.O. Boxes.
  • Orders shipped to Alaska and Hawaii will incur an additional $35 charge. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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REVIEWS

I loved everything about it except the skin on the Apples
Josephine G. - Cape Coral, FL
12/06/19
Apple Bomb’s maple salted caramel is probably the most delicious desert I’ve ever had in my life. From the flaky dough, to the high quality apples, to the best damn caramel sauce on the planet. GoldBelly’s exceptional service made the whole purchase experience fantastic. We will order the Apple Bomb again and again.
Yong M. - Lauderdale By The Sea, FL
10/14/18