Cherry Pie Bombs- Delicious Easy Dessert Bites

Cherry Pie Bombs are about to become your new obsession. Forget everything you thought you knew about traditional pie; these delightful little morsels are an explosion of flavor and fun, designed to deliver pure bliss in every bite. If you’ve ever craved that comforting taste of sweet, tart cherries encased in a perfectly flaky crust, but wanted something a little more… exciting, then these Cherry Pie Bombs are calling your name. They’re the perfect handheld treat for parties, picnics, or just a cozy night in when you need a serious dose of happiness. What makes them truly special is the ingenious way we’ve packed all the best parts of a classic cherry pie into a bite-sized package, making them incredibly easy to enjoy without any fuss. Get ready to fall head over heels for these irresistible treats!

Cherry Pie Bombs

Get ready for a burst of sweet, fruity joy with these incredible Cherry Pie Bombs! These aren’t your average donuts; they’re a delightful fusion of flaky biscuit goodness and warm, gooey cherry pie filling, all wrapped up in a sweet, powdered sugar glaze. They’re incredibly easy to make, perfect for a weekend treat, a fun family baking project, or even a dessert to impress your friends. Imagin extracte biting into a warm, golden-brown ball that gives way to a luscious, cherry-filled center. It’s pure happiness! We’re going to transform simple ingredients into something truly special. These little bombs are so addictive, you’ll want to make them again and again.

Ingredients:

Let’s Get Cooking!

This recipe is all about simplicity and pure indulgence. The magic starts with those convenient Grands biscuits. They provide the perfect fluffy, airy base that fries up beautifully golden and slightly crisp. The cherry pie filling adds that classic, sweet-tart flavor that we all adore. And the glaze? It’s the crowning glory, adding just the right amount of sweetness to complement the cherries.

Step 1: Preparing the Biscuit Dough and Cherry Filling

First things first, we need to get our biscuit dough ready. Open up your package of Grands “Big” biscuits. You’ll notice they are already separated into individual biscuits. We want to make sure each biscuit is ready to be a vessel for our cherry filling. Gently press each biscuit down a little, not to flatten it completely, but just to make it a bit more pliable. Now, for the star of the show: the cherry pie filling. Open your can of cherry pie filling. We’re going to spoon about a tablespoon of this delicious, chunky filling onto the center of each flattened biscuit. Be generous, but don’t overfill, or it might be tricky to seal. Imagin extracte a dollop of ruby-red goodness. It’s crucial to get the filling right in the middle.

Step 2: Sealing the Cherry Surprise

This is where the “bomb” part really comes into play! Once you have your tablespoon of cherry pie filling placed in the center of a biscuit, it’s time to seal it. Carefully gather the edges of the biscuit dough up and around the cherry filling. Pinch and press the seams together firmly to create a senon-alcoholic aled ball. You want to make sure there are no gaps or openings, otherwise, that glorious cherry filling will escape during the frying process, and we want all that deliciousness inside! Roll the senon-alcoholic aled dough gently between your palms to ensure it’s a nice, round shape. Think of it like making a little doughy pouch. Repeat this process with all your biscuits and remaining cherry filling. You should end up with perfectly senon-alcoholic aled little spheres of biscuit dough, each holding a sweet surprise within.

Step 3: Frying to Golden Perfection

Now for the exciting part – frying! You’ll need a deep pot or Dutch oven for this. Pour enough vegetable oil into your pot so that your cherry pie bombs can be submerged while frying, about 2-3 inches deep. Heat the oil over medium heat. A good way to test if the oil is ready is to drop a tiny piece of biscuit dough into it. If it sizzles immediately and floats to the top, your oil is at the perfect temperature, which should be around 350-375 degrees Fahrenheit (175-190 degrees Celsius). Carefully, and I mean carefully, lower 3-4 cherry pie bombs into the hot oil. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy bombs. Fry them for about 2-3 minutes per side, using a slotted spoon or spider strainer to gently turn them. You’re looking for a beautiful, deep golden-brown color all around. This golden hue indicates that the biscuit is cooked through and has that delightful crispy exterior.

Step 4: Draining and Cooling

Once your cherry pie bombs are perfectly golden brown on all sides, it’s time to bring them out of the hot oil. Use your slotted spoon or spider strainer to carefully lift them out of the pot. Let any excess oil drip back into the pot for a moment. Then, transfer them to a plate lined with paper towels. This step is super important for absorbing any extra oil and ensuring your bombs are not greasy. Let them cool for just a few minutes. They will be very hot from the frying oil, so a little patience is key here. While they are still warm but not scorching hot, we can move on to the final, sweet touch.

Step 5: Whipping Up the Glaze and Finishing Touches

The final step is to create that irresistible glaze! In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup. The corn syrup is a secret weapon here; it adds a beautiful sheen and helps to prevent the glaze from becoming too stiff. Start with the ¼ cup of milk and whisk until you have a smooth, pourable consistency. If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until it’s just right. You want it to be thin enough to drizzle easily but thick enough to coat the bombs nicely. Once your cherry pie bombs have cooled slightly, you can either dip them into the glaze or drizzle the glaze generously over the top. For an extra touch of elegance, you can even use a fork to create pretty drizzle patterns. Serve these delightful Cherry Pie Bombs warm and enjoy every single gooey, sweet bite! They are best enjoyed fresh, so don’t wait too long to dig in.

Conclusion:

So there you have it – the recipe for our irresistible Cherry Pie Bombs! These delightful little treats are an absolute game-changer, perfectly blending the flaky, buttery goodness of pie crust with a sweet, tart cherry filling that bursts with flavor. They’re surprisingly easy to make, making them ideal for both begin extractner bakers and seasoned pros looking for a fun, new dessert. Whether you’re hosting a party, need a sweet treat for a potluck, or just craving something special, these Cherry Pie Bombs are guaranteed to impress.

I love serving these warm, perhaps with a scoop of vanilla bean ice cream melting alongside them, or dusted with a little powdered sugar for an elegant touch. They’re also fantastic with a dollop of whipped cream or a drizzle of caramel sauce. For variations, feel free to experiment! Try using different types of cherries, like sour cherries for an extra tang, or mix in a hint of almond extract for a sophisticated twist. You could even add a sprinkle of cinnamon or nutmeg to the filling for a warm, spiced flavor. Don’t hesitate to get creative with your crust, perhaps adding a touch of sugar or even some edible glitter before baking. I truly encourage you to give these Cherry Pie Bombs a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make the cherry filling ahead of time?

Yes, absolutely! You can prepare the cherry filling up to 2 days in advance and store it covered in the refrigerator. This can save you a bit of time when you’re ready to assemble your Cherry Pie Bombs. Just be sure to give it a good stir before using.

What kind of cherries should I use?

Fresh or frozen cherries both work wonderfully for this recipe. If using frozen cherries, there’s no need to thaw them completely; just ensure you drain off any excess liquid before adding them to your filling mixture. Canned cherry pie filling can also be used in a pinch, though fresh or frozen will offer a brighter, more vibrant flavor.

Cherry Pie Bombs

Delicious fried biscuit bites filled with sweet cherry pie filling, then drizzled with a simple glaze.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
Approximately 16-20 bombs

Ingredients

• 16.3 ounces Grands “Big” biscuits, flaky
• 21 ounces cherry pie filling
• Vegetable oil, for frying
• 2 cups powdered sugar
• ¼ cup milk
• 1 tablespoon light corn syrup

Instructions

1. Step 1
   Open the biscuit container and separate the biscuits. Flatten each biscuit slightly with your hands.
2. Step 2
   Spoon about 1-2 tablespoons of cherry pie filling into the center of each flattened biscuit. Fold the edges of the biscuit up and over the filling, pinching to seal completely, forming a ball or “bomb”.
3. Step 3
   Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C).
4. Step 4
   Carefully place a few cherry pie bombs into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed.
5. Step 5
   Remove the fried bombs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Step 6
   In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth and pourable. Add more milk a teaspoon at a time if needed for desired consistency.
7. Step 7
   Drizzle the glaze over the warm cherry pie bombs.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.