Cherry Pie Bombs Recipe
There’s something truly magical about Cherry Pie Bombs Recipe that just sparks joy every time I make them. Imagine juicy cherry pie filling wrapped in flaky biscuit dough, fried to golden perfection, and then drizzled with a sweet glaze. It’s like a handheld cherry pie explosion that works wonders at family gatherings, potlucks, or whenever you need a fun, delicious treat to wow your friends.
What makes this Cherry Pie Bombs Recipe a winner for me is how quickly it comes together and how versatile it is. You don’t have to fuss over a crust or complicated steps, and the fried dough combined with the luscious cherry filling always hits the spot. Plus, the glaze on top adds that perfect sweet finish that’ll have everyone asking for seconds.
Ingredients You’ll Need
These ingredients keep things simple yet delicious. Each one plays a crucial role to ensure the bombs are golden, juicy, and perfectly sweet.
- Vegetable oil: Ideal for frying because of its high smoke point—keeps the dough crisp and non-greasy.
- Grands “Big” biscuits: I love using flaky biscuits for that light, airy crust that puffs up around the filling beautifully.
- Cherry pie filling: Use a good quality canned filling with whole cherries for bursts of flavor and that perfect texture.
- Powdered sugar: This makes the glaze smooth and easy to drizzle without being grainy.
- Milk: Adds just the right creaminess to the glaze without overpowering it.
- Light corn syrup: Helps the glaze set nicely and gives it a subtle shine.
Variations
I like to mix things up depending on the season or who I’m cooking for. Don’t be shy about tweaking the filling or glaze to suit your taste buds!
- Blueberry or apple pie filling: I’ve swapped in blueberry pie filling for a summer party—it’s just as delightful and adds a nice twist.
- Gluten-free biscuits: For gluten-sensitive friends, I’ve had success using gluten-free biscuit dough to keep all the fun intact.
- Spiced glaze: Adding a pinch of cinnamon or almond extract to the glaze can elevate the flavor wonderfully.
- Mini bombs: Make smaller versions for bite-sized snacks perfect for kids’ lunchboxes or casual snacking.
How to Make Cherry Pie Bombs Recipe
Step 1: Getting Your Dough Ready
Start by separating your biscuits gently on a clean surface—don’t flatten them just yet! You want to maintain those layers because they help create the flaky texture once cooked. Set your vegetable oil heating in a deep pan or fryer—aim for about 350°F. It’s important to keep the oil hot enough for a quick fry but not so hot that it burns the dough before the inside cooks.
Step 2: Assembling the Bombs
Flatten each biscuit gently with your fingers or a rolling pin just enough to stretch it without tearing. Drop a spoonful of cherry pie filling in the center. Be generous but avoid overfilling, so you can seal each bomb without leaking. Pinch the edges tightly, crimping to create a neat seal. I like to use the tines of a fork for a neat, decorative edge and extra security.
Step 3: Frying to Golden Perfection
Carefully lower your filled bombs into the hot oil, a few at a time, so they have room to puff and crisp up evenly. Fry them about 2-3 minutes per side or until they’re golden brown and puffed up like little pillows. Use a slotted spoon to remove them and drain on paper towels—this keeps them from getting soggy.
Step 4: Making the Sweet Glaze
While your bombs cool just a bit, mix powdered sugar, milk, and light corn syrup in a small bowl. Whisk until smooth and glossy. Drizzle this over your warm Cherry Pie Bombs for that irresistible finish. The glaze sets beautifully as it cools, adding just the right amount of sweetness without overpowering the cherry flavors.
How to Serve Cherry Pie Bombs Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar on top if I’m in a pinch. But when I want to impress, I sprinkle some finely chopped toasted almonds or a pinch of cinnamon for warmth and an extra layer of flavor. It’s amazing how tiny garnishes can elevate the whole experience!
Side Dishes
These bombs pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving brunch, try them alongside some crispy bacon or a fresh fruit salad to balance the sweet and savory. Trust me, it works every time.
Creative Ways to Present
For parties, I like to arrange Cherry Pie Bombs Recipe on a rustic wooden board with fresh cherries and mint leaves for pops of color. Another fun idea is serving them in little cupcake liners or mini baskets lined with a pretty napkin—it makes grabbing a piece easier and adds that cute factor that guests love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which doesn’t happen often!), I store them in an airtight container at room temperature for up to a day. To keep that fresh fried crispiness, avoid stacking them too tightly. The next day, they might lose some crunch, but we have options!
Freezing
I’ve found it’s best to freeze the un-fried, assembled Cherry Pie Bombs wrapped individually. When I want them, I just fry from frozen—add an extra minute or two to cooking time, and they come out just as delicious. This makes them a great make-ahead option for last-minute guests.
Reheating
To reheat fried bombs, I pop them in a preheated oven at 350°F for about 5-7 minutes. This revives the crispiness without turning them soggy like a microwave might. Just be sure not to glaze before reheating; add that fresh glaze after warming.
FAQs
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Can I bake the Cherry Pie Bombs instead of frying?
Absolutely! Baking is a lighter alternative. Place the assembled bombs on a greased baking sheet and bake at 375°F for about 15-20 minutes until golden brown. They won’t be as crispy as fried, but still delicious and much less oily.
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What if my filling leaks while frying?
Leaking usually means the dough wasn’t sealed well enough or was overfilled. Try pinching edges firmly and avoid squeezing in too much filling. Sometimes chilling the bombs for 10-15 minutes before frying helps the dough hold together better.
- Can I use fresh cherries instead of canned pie filling?
You can, but fresh cherries need to be cooked down with sugar and a thickener like cornstarch to mimic pie filling consistency. Otherwise, they’ll release too much juice and make the dough soggy.
- How do I know when the oil is at the right temperature?
If you don’t have a thermometer, drop a small piece of dough in the oil. If it bubbles and rises to the surface quickly without burning in under a minute, it’s ready. Too slow and it’s too cool, too fast or browning immediately means it’s too hot.
- Can I make these Cherry Pie Bombs vegan?
Yes! Use dairy-free biscuit dough and a vegan cherry filling. For the glaze, substitute milk with almond or oat milk, and ensure the corn syrup is vegan-friendly. Fry in a vegetable oil that suits your dietary preferences.
Final Thoughts
This Cherry Pie Bombs Recipe holds a special place in my heart because it combines nostalgia and ease in one bite. Whether you’re whipping these up on a weeknight or bringing them to a celebration, they manage to bring everyone around the table with smiles. Give this recipe a try—you’ll love how simple, fun, and downright delicious it is to make and share.
Print
Cherry Pie Bombs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 pie bombs 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Cherry Pie Bombs are delightful flaky biscuit pockets filled with sweet cherry pie filling, deep-fried until golden and crispy, then drizzled with a smooth powdered sugar glaze. This easy-to-make treat combines the comforting taste of cherry pie with a fun, handheld format perfect for sharing or enjoying as a special dessert.
Ingredients
Frying
- Vegetable oil, for frying (enough for deep frying, about 4 cups)
Pie Bombs
- 16.3 ounces Grands “Big” biscuits, flaky (1 can)
- 21 ounces cherry pie filling (1 can)
Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 tablespoon light corn syrup
Instructions
- Prepare Oil: Pour vegetable oil into a deep pan or deep fryer, filling it about 2-3 inches deep. Heat the oil to 350°F (177°C) for frying.
- Prepare Biscuits: Separate the flaky biscuits and flatten each one gently with your hands or a rolling pin to create an even surface approximately 1/4 inch thick.
- Add Filling: Spoon about 1-2 tablespoons of cherry pie filling onto the center of each flattened biscuit, taking care not to overfill to prevent bursting.
- Seal Pie Bombs: Fold the biscuit dough over the filling to form a half-moon shape. Pinch the edges tightly together to seal completely, ensuring no filling leaks during frying.
- Fry Pie Bombs: Carefully place 3-4 pie bombs at a time into the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- Drain: Remove the fried pie bombs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Make Glaze: In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth and pourable.
- Glaze Pie Bombs: Drizzle the glaze over the warm cherry pie bombs or dip each into the glaze for a thicker coating. Allow glaze to set for a few minutes before serving.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve a crispy exterior without absorbing excess oil.
- Seal the edges of the biscuits thoroughly to prevent any pie filling from leaking during frying.
- Use a slotted spoon to safely remove the pie bombs from hot oil and avoid greasy results by draining properly.
- The glaze can be adjusted for thickness by adding more milk if too thick, or more powdered sugar if too thin.
- For a variation, try other pie fillings like apple or blueberry.
