Fill a 2 – 3 quart heavy bottomed saucepan a little over ½ way with vegetable oil and set it aside.

In a small heat safe bowl, stir together the granulated sugar and ground cinnamon, then set it aside.

Open the can of biscuits and flatten the biscuit dough using your fingers or a rolling pin.

Place 1 tablespoon of apple pie filling in the center of the dough circle.

Place the halved caramel on top of the apple pie filling.

Pinch the edges of the dough together to ensure it does not come apart while frying, then gently roll into a ball shape.

Heat the oil on medium heat until it is hot enough where a tiny piece of dough dropped in the oil bubbles.

Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time, and 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, constantly monitor the oil temperature and adjust as needed.

Carefully lift the pie bombs out of the oil and transfer to the cinnamon sugar bowl, rolling to completely coat in the sugar mixture.

Place on a plate and repeat the process.

Serve immediately, drizzling with caramel sundae topping if desired.