Easy Cherry Pie Bombs – Delicious Bite Sized Treats

Cherry Pie Bombs are more than just a dessert; they’re a delightful explosion of classic comfort and irresistible sweetness, perfectly portioned for pure enjoyment. Imagin extracte biting into a flaky, golden crust, giving way to a warm, gooey center bursting with the tart, vibrant flavor of ripe cherries. It’s no wonder why these little wonders have captured so many hearts. They offer all the beloved taste of traditional cherry pie but in a fun, easy-to-handle format, making them ideal for parties, potlucks, or simply indulgin extractg a craving. What makes these Cherry Pie Bombs truly special is their ability to deliver that deeply satisfying, homemade pie experience without all the fuss of a full-sized pie. Get ready to discover your new favorite way to enjoy this timeless classic!

Cherry Pie Bombs

Get ready to unleash a burst of flavor with these incredible Cherry Pie Bombs! Imagin extracte all the deliciousness of a classic cherry pie, miniaturized into bite-sized, fried delights. They’re perfect for parties, a fun weekend treat, or whenever you need a little bit of joy in your day. These little bombs are surprisingly easy to make, and the payoff is immense. We’re going to take some store-bought biscuit dough and transform it into something truly magical. The crispy, golden exterior gives way to a warm, gooey cherry filling, all topped off with a sweet, luscious glaze. Let’s dive into what you’ll need to create these little pockets of happiness.

Ingredients:

Preparing Your Cherry Pie Bombs

The beauty of this recipe lies in its simplicity, thanks to the convenient biscuit dough. We’re essentially creating little pastry pockets and filling them with that irresistible cherry goodness.

Step 1: Readying the Biscuits and Filling

First things first, let’s get our biscuit dough prepared. Open your package of Grands “Big” biscuits. You’ll want to gently separate them, being careful not to tear the dough. For each biscuit, you’re going to flatten it out a bit. I like to use my hands for this, pressing them into roughly 4-5 inch rounds. The goal is to create a surface that can hold the cherry filling without it leaking out too much during the frying process. Don’t worry about perfect circles; a little rustic charm is part of their appeal! Next, grab your cherry pie filling. Give it a gentle stir with a spoon to ensure the cherries are evenly distributed. We’ll be spooning this into the center of our flattened biscuit dough.

Step 2: Assembling the Cherry Bombs

Now comes the fun part: stuffing these biscuits! Take one flattened biscuit round. Spoon about 1 to 1.5 tablespoons of the cherry pie filling into the center. Be generous, but not so much that it’s overflowing. You want enough filling to give you that satisfying cherry burst in every bite, but not so much that it becomes impossible to seal. Once the filling is in place, take another flattened biscuit round and place it directly on top of the filling. Now, very carefully, you’re going to pinch the edges of the two biscuit rounds together to seal the filling inside. Press firmly all around the edges. You can even use the tines of a fork to create a decorative crimp and ensure a good seal. Repeat this process with the remaining biscuits and filling until you have a batch of senon-alcoholic aled cherry pie bombs.

Step 3: Heating the Oil for Frying

While you’re assembling your bombs, it’s time to get your frying oil ready. You’ll need a deep, heavy-bottomed pot or Dutch oven for this. Pour enough vegetable oil into the pot to reach a depth of about 2-3 inches. We want enough oil so that the bombs can float freely and fry evenly. Place the pot over medium-high heat. It’s crucial to get the oil to the right temperature, which is around 350 degrees Fahrenheit (175 degrees Celsius). You can use a candy thermometer or a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a tiny piece of biscuit dough into it. If it sizzles and floats to the surface immediately, the oil is ready. Be patient; getting the temperature right is key to achieving that perfect golden-brown crust without burning the outside before the inside is cooked.

Step 4: Frying the Cherry Pie Bombs to Golden Perfection

Once your oil is at the proper temperature, it’s time to carefully introduce the cherry pie bombs. Using a slotted spoon or spider strainer, gently lower 2-3 bombs into the hot oil at a time. Don’t overcrowd the pot; this can lower the oil temperature and result in greasy bombs. Fry them for about 2-3 minutes per side, or until they are beautifully golden brown and puffed up. You’ll see them turn a lovely shade of amber. Use your slotted spoon to carefully flip them over so they cook evenly on all sides. The cooking time might vary slightly depending on your stove and pot, so keep a close eye on them. Once they’re a perfect golden brown, remove them from the oil and place them on a wire rack set over a baking sheet. This allows any excess oil to drip off and helps them stay crispy.

Step 5: Crafting the Sweet Glaze and Finishing Touches

While your cherry pie bombs are cooling slightly, let’s whip up a simple yet delicious glaze. In a medium bowl, combine the powdered sugar, milk, and light corn syrup. Whisk these ingredients together until you have a smooth, drizzly consistency. The corn syrup adds a beautiful sheen and helps the glaze set slightly. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar. Once the bombs have cooled for a few minutes (you don’t want them too hot, or the glaze will melt right off), you can generously drizzle the glaze over the tops. You can also dip the tops of the bombs into the glaze if you prefer. Serve them warm and enjoy the explosion of cherry goodness! These are best enjoyed fresh, but leftovers (if you have any!) can be stored in an airtight container at room temperature for a day or two, though they are most delightful when still warm.

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Cherry Pie Bombs! These little bursts of sweet and tart cherry goodness encased in a flaky, golden crust are an absolute crowd-pleaser. They’re incredibly versatile and surprisingly simple to whip up, making them the perfect treat for any occasion. Whether you’re hosting a party, looking for a fun baking project with the kids, or simply craving a delicious dessert, these Cherry Pie Bombs are guaranteed to impress. The combination of juicy cherries and buttery pastry is simply irresistible, and the individual portion size makes them perfect for sharing (or not!).

I encourage you to give this recipe a try! Don’t be afraid to experiment with different types of cherries or even add a pinch of cinnamon to the filling for an extra layer of flavor. Serve them warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream, for the ultimate indulgence. They also make a fantastic addition to any potluck or bake snon-alcoholic ale.

Frequently Asked Questions:

Can I use fresh cherries instead of frozen?

Absolutely! If you’re using fresh cherries, you’ll want to pit them and then reduce the amount of cornstarch slightly, as fresh cherries will release less liquid than frozen ones. You might also need to simmer them for a few minutes longer to thicken the juices.

How long do Cherry Pie Bombs last, and how should I store them?

Once cooled, Cherry Pie Bombs can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. For longer storage, you can freeze them after baking and cooling. Reheat them gently in a warm oven.

Are there any other fruit fillings that would work well?

Yes, the possibilities are endless! Blueberry, raspberry, or even a mixed berry filling would be delicious. You could also try a spiced apple or peach filling for a different seasonal twist. Just ensure the fruit is cooked down to a thick, jam-like consistency before filling.

Cherry Pie Bombs

Deliciously sweet and fried cherry pie bites made with flaky biscuits and a creamy glaze.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
12 servings

Ingredients

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

Instructions

1. Step 1
   Open the Grands “Big” biscuits and separate them. Flatten each biscuit slightly.
2. Step 2
   Spoon about 2 tablespoons of cherry pie filling into the center of each flattened biscuit. Fold the edges of the biscuit to enclose the filling, pinching firmly to seal. Ensure there are no gaps.
3. Step 3
   Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
4. Step 4
   Carefully fry the cherry pie bombs in batches, about 2-3 at a time, for 2-3 minutes per side, or until golden brown and puffed.
5. Step 5
   Remove 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 powdered sugar, milk, and light corn syrup until smooth to create a glaze.
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.