• Preheat oven to 375 degrees.

Apple Filling

• In a medium saucepan over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly, and cook for 3-4 minutes until sauce thickens up.
• Add diced apple pieces, stir, and let simmer for 8-10 minutes.
• Remove from heat and let cool.

Assembling the Pie Bombs

• Unroll the crescent dough on a lightly floured surface, and pinch the seams together, and roll out just until smooth.
• Cut dough into 2½-3 inch squares.
• Add a tablespoon of apple pie filling into the center of the dough. Fold up the two ends then fold the sides over each other and pinch together to seal.
• Heat oil in a frying pan over medium heat.
• Add a few pie bombs at a time into the hot oil and flash fry them until golden.
• Remove with a slotted spoon and place on a paper plate lined with paper towels.
• Next, place the fried pie bombs on a baking sheet and bake for 10-12 minutes.
• Remove from the oven, and roll each pie bomb in the cinnamon sugar mixture, and place on a serving platter.
• Drizzle with the caramel sauce right before serving.