Easy Cherry Pie Bombs- Delicious Dessert Recipe
Cherry Pie Bombs are the explosion of sweet, tart, and utterly delightful flavor you didn’t know you were missing! Forget everything you think you know about traditional pie. These individual, handheld pockets of pure joy take all the beloved elements of a classic cherry pie – the flaky crust, the vibrant, juicy filling – and condense them into bite-sized wonders. We all adore cherry pie for its comforting nostalgia, its ability to transport us back to simpler times with every warm, fruity bite. But what makes these Cherry Pie Bombs truly special is their playful presentation and ease of enjoyment. No more messy slices, no more struggling with forks. These are perfect for parties, picnics, or just a solo indulgence when you crave that iconic cherry pie experience without the fuss. Get ready to experience a flavor eruption that will have you reaching for another!
Cherry Pie Bombs
Get ready to experience a taste of pure joy with these incredible Cherry Pie Bombs! If you’re a fan of classic cherry pie but crave a fun, portable, and utterly delicious twist, you’ve come to the right place. These little handheld wonders take the beloved flavors of sweet cherries and flaky pastry and transform them into an irresistible treat that’s perfect for parties, potlucks, or just a special indulgence. They’re surprisingly easy to make, making them a fantastic project for bakers of all levels. Imagin extracte biting into a warm, golden-brown puff of biscuit, yielding to a molten core of sweet, tart cherry filling, all finished with a dreamy glaze. That’s the magic of Cherry Pie Bombs!
Ingredients:
Making the Cherry Pie Bombs
Let’s dive into the fun part – creating these delightful bombs!
Preparing the Biscuits and Filling
The first step is to get our biscuit dough ready. Open your can of Grands “Big” biscuits. These are perfect because their larger size makes them ideal for enclosing a generous amount of cherry filling. Carefully separate the biscuits. You’ll want to gently flatten each biscuit a bit. Don’t press them too thin; we’re aiming for a pliable round that can still hold its shape. You can use your hands to gently stretch or pat them into slightly larger, thinner discs. The goal is to make sure you have enough surface area to wrap around the cherry filling without the dough becoming too thin and tearing.
Next, we need to prepare our cherry filling. Open your can of cherry pie filling. Give it a gentle stir to distribute the cherries and the thick, syrupy sauce evenly. Now, here’s where the magic happens. You’ll be spooning a dollop of this glorious filling onto the center of each flattened biscuit. Be generous, but not too generous, or it will be difficult to seal the biscuit properly. A couple of tablespoons per biscuit should be about right. Think of it as creating a little cherry surprise inside.
Enclosing the Filling
This is the crucial step that turns our flattened biscuits and cherry filling into “bombs.” Take one flattened biscuit and place your spoonful of cherry pie filling in the center. Now, carefully gather the edges of the biscuit dough up and over the filling. Pinch and seal the seams very, very well. You want to ensure there are no gaps or holes where the hot oil might seep in and cause the filling to escape during frying. Think of it like making a little pouch. It’s okay if they aren’t perfectly round; rustic charm is part of their appeal! If you notice any thin spots or potential weak points, you can pinch and fold those areas to reinforce the seal. Press firmly to make sure the seal is completely closed. Repeat this process with all your biscuits and the remaining cherry filling. You’ll want to have all your Cherry Pie Bombs formed and ready before you start frying.
Frying to Golden Perfection
Now for the transformation! You’ll need a deep pot or a Dutch oven for frying. Add enough vegetable oil to the pot so that your Cherry Pie Bombs will be mostly submerged. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). It’s important to maintain this temperature; if the oil is too cool, the bombs will absorb too much grease, and if it’s too hot, they’ll burn on the outside before the inside is cooked through. You can test the oil by dropping a tiny bit of biscuit dough into it; it should sizzle immediately and float to the surface. Carefully, using a slotted spoon or spider strainer, gently lower a few Cherry Pie Bombs into the hot oil. Don’t overcrowd the pot; fry them in batches to ensure they cook evenly and the oil temperature doesn’t drop too much. Fry them for about 2-3 minutes per side, or until they are a beautiful, deep golden brown. Use your slotted spoon to carefully turn them as they fry. This careful attention to color will ensure that delightful crispy exterior.
Draining and Cooling
Once your Cherry Pie Bombs are perfectly golden brown and cooked through, it’s time to get them out of the hot oil. Use your slotted spoon or spider strainer to lift them out of the pot. Let any excess oil drip back into the pot for a moment. Then, transfer the fried bombs to a plate lined with paper towels. This step is essential for absorbing any extra oil and preventing them from becoming greasy. Allow them to cool for a few minutes. They will be very hot immediately after frying, and the molten cherry filling inside will be extremely hot. Letting them cool slightly will make them easier to handle and prevent any accidental burns. While they are still warm, but not scalding hot, is the ideal time to apply the glaze.
Glazing for Extra Sweetness
The final flourish that takes these Cherry Pie Bombs over the top is the sweet glaze. In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup. Start with the ¼ cup of milk and add more, a teaspoon at a time, if you find the glaze is too thick. You’re looking for a pourable, but not watery, consistency. The corn syrup helps to give the glaze a lovely shine and prevents it from hardening too much. Once your glaze is the perfect consistency, generously drizzle it over the warm Cherry Pie Bombs. You can use a spoon or a whisk for this. The warmth of the bombs will help the glaze melt slightly and adhere beautifully. You can let them set for a few minutes before serving, or enjoy them while the glaze is still a bit gooey. The combination of the crispy biscuit, warm cherry filling, and sweet glaze is truly divine! Enjoy your homemade Cherry Pie Bombs!
Conclusion:
And there you have it – your ultimate guide to creating delightful Cherry Pie Bombs! I truly hope you’re as excited to bake these as I am to share them. These little flavor explosions are wonderfully simple to make and deliver that comforting taste of homemade cherry pie in a perfectly portioned, irresistible package. The flaky, buttery pastry encasing the sweet and tart cherry filling is an absolute winner, making them perfect for any occasion.
These Cherry Pie Bombs are incredibly versatile. Serve them warm as a delightful dessert after dinner, alongside a scoop of vanilla ice cream for an extra treat. They also make a fantastic addition to picnics, potlucks, or even as a sweet breakfast option. Don’t be afraid to experiment with variations! You could try adding a pinch of cinnamon or nutmeg to the cherry filling for a warmer spice profile, or perhaps a touch of almond extract for a sophisticated twist. For a truly decadent experience, consider a drizzle of white chocolate glaze over the cooled bombs.
I wholeheartedly encourage you to give these Cherry Pie Bombs a try. They are a fantastic way to satisfy your sweet cravings and impress your friends and family. So grab your ingredients and get ready to experience pure pie bliss!
Frequently Asked Questions:
Can I use fresh cherries instead of frozen or canned?
Absolutely! If using fresh cherries, you’ll want to pit them and then proceed with the recipe as directed. You might find you need to slightly adjust the cooking time depending on how juicy the fresh cherries are.
How should I store leftover Cherry Pie Bombs?
Leftover Cherry Pie Bombs can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in a low oven or toaster oven to restore their delicious crispness.
Cherry Pie Bombs
These delightful ‘bombs’ combine the convenience of flaky biscuits with the sweet, tart flavor of cherry pie filling, all coated in a simple glaze.
Ingredients
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Vegetable oil, for frying
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16.3 ounces Grands “Big” biscuits, flaky
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21 ounces cherry pie filling
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2 cups powdered sugar
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1/4 cup milk
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1 tablespoon light corn syrup
Instructions
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Step 1
Prepare the glaze by whisking together powdered sugar, milk, and light corn syrup in a bowl until smooth. -
Step 2
Open the Grands “Big” biscuits and separate them. Flatten each biscuit slightly. -
Step 3
Spoon about 1-2 tablespoons of cherry pie filling into the center of each flattened biscuit. Pinch the edges of the biscuit together to completely enclose the filling, forming a ball or ‘bomb’. -
Step 4
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). -
Step 5
Carefully fry the cherry pie bombs in batches for 2-3 minutes per side, or until golden brown and puffed. -
Step 6
Remove the fried bombs from the oil with a slotted spoon and drain on a wire rack or paper towels. -
Step 7
While still warm, dip or drizzle the cherry pie bombs with the prepared glaze.
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.
