In a medium-size bowl, combine the granulated sugar and apple pie spice. Stir well and set the mixture aside; this will be used to roll the baked apple pie bombs after they're cooked.

Remove the biscuits from the can and carefully separate each one into two layers, yielding a total of 16 pieces. Press each layer into a 4-inch circle with your fingers to create a flat surface for filling.

In a small bowl, combine the diced apple pie filling with the ground cinnamon. Stir until the cinnamon is evenly distributed throughout the filling. This will add a nice warmth and depth of flavor to your apple bomb centers. I like to use a little extra cinnamon sometimes for a spicier kick!

Spoon about 1 tablespoon of the apple cinnamon filling (from Step 3) into the center of each biscuit circle (from Step 2). Fold the sides of the dough up and over the filling, pinching to completely seal. Once sealed, gently roll each piece between your hands to form a ball.

Spray the basket of your air fryer with nonstick cooking spray. Working in batches, arrange the apple pie bombs (from Step 4) in the basket, spacing them about 2 inches apart. Spray the tops with cooking spray. Air fry at 350°F for 8–9 minutes, or until golden brown. I find that rotating the basket halfway through ensures even cooking.

Carefully remove the hot apple pie bombs from the air fryer. Dip each one into the melted butter, coating all sides. Immediately roll each buttered bomb in the spiced sugar mixture (from Step 1) until evenly coated. This step gives a deliciously sweet and aromatic finish. For extra flavor, I sometimes add a little extra apple pie spice to the sugar mixture.

Serve the apple pie bombs immediately while warm for the best texture and gooey filling, or let them cool to room temperature. Enjoy your treat!