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
Scale
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.
