Cherry Pie Bombs – Easy Sweet Treat Recipe
Cherry Pie Bombs are about to become your new favorite dessert obsession. Imagin extracte all the comforting, nostalgic flavors of a classic cherry pie, but miniaturized into perfectly portioned, intensely delicious bites. What’s not to love? These delightful morsels capture that perfect balance of sweet, tart cherries nestled within a flaky, buttery crust. We all have those moments when a whole pie feels like too much, or perhaps you’re looking for an impressive yet easy-to-serve treat for a gathering. That’s where these Cherry Pie Bombs truly shine. They’re incredibly versatile, ideal for potlucks, parties, or simply a delightful solo indulgence. What makes them truly special is their delightful surprise factor – each bite is a concentrated burst of pure cherry pie joy. Get ready to experience cherry pie in a whole new, irresistible way!
Cherry Pie Bombs
Get ready to impress your friends and family with these unbelievably delicious Cherry Pie Bombs! Imagin extracte all the wonderful, sweet, tart flavor of a classic cherry pie, but in a fun, bite-sized, fried pastry package. They’re incredibly easy to make, making them perfect for a weekend treat, a party appetizer, or even a fun dessert to make with the kids. We’re taking a shortcut by using Grands “Big” biscuits, which makes these a breeze to whip up without the fuss of traditional pie dough. The crispy, golden exterior gives way to a warm, gooey cherry filling, all coated in a sweet, simple glaze. Trust me, these will disappear fast!
Ingredients:
Instructions:
Preparing the Cherry Filling and Biscuits
First things first, let’s get our cherry filling ready. Open your can of cherry pie filling and give it a gentle stir. You want to make sure all those beautiful, plump cherries are evenly distributed. Next, we’ll tackle the biscuits. Carefully unroll the package of Grands “Big” biscuits. We’re going to separate each biscuit. Once separated, you’ll want to gently flatten each biscuit. You don’t need to make them paper-thin, just flatten them a little so they’re easier to work with and enclose the filling. A good tip here is to use your fingertips or the palm of your hand to gently press down on each biscuit, creating a slightly larger, flatter circle. This will give you more surface area to work with when we add the cherry filling.
Forming the Cherry Pie Bombs
Now comes the fun part: filling and sealing our little bombs! Take one flattened biscuit and place about one tablespoon of the cherry pie filling in the center. Be careful not to overfill, or it will be difficult to seal properly. Now, take another flattened biscuit and place it directly on top of the biscuit with the filling. The key here is to create a good seal. Pinch the edges of both biscuits together firmly. You can use your fingers to crimp them, or even use the tines of a fork to create a decorative and secure edge, much like you would with a traditional pie crust. Ensure there are no gaps or openings where the filling can escape during frying. Repeat this process with all your biscuits and remaining cherry filling. You should end up with several perfectly senon-alcoholic aled little cherry pockets.
Frying the Cherry Pie Bombs
It’s time to get that satisfying crunch! In a large, deep pot or Dutch oven, pour enough vegetable oil to reach a depth of at least 2-3 inches. We need plenty of oil for the bombs to fry evenly and float. Heat the oil over medium-high heat until it reaches about 350°F (175°C). A candy thermometer is helpful here, but if you don’t have one, you can test the oil by dropping a tiny piece of biscuit dough into it. If it sizzles and floats to the top immediately, the oil is ready. Carefully, and I mean carefully, place a few cherry pie bombs into the hot oil. Do not overcrowd the pot; fry them in batches. Overcrowding will lower the oil temperature, resulting in greasy, not crispy, bombs.
Achieving Golden Perfection
As the cherry pie bombs fry, they will begin extract to puff up and turn a beautiful golden brown. Use a slotted spoon or a spider strainer to gently turn them every minute or so, ensuring all sides get evenly cooked and browned. This process usually takes about 3-5 minutes per batch, depending on the heat of your oil and the size of the bombs. You’re looking for a deep, rich golden-brown color. Once they’re perfectly golden and look puffed and delicious, carefully remove them from the hot oil using your slotted spoon or spider. Place them on a wire rack set over a baking sheet to drain off any excess oil. This step is crucial for maintaining that wonderful crispiness. Let them cool slightly before moving on to the glaze.
Making and Applying the Glaze
While the cherry pie bombs are cooling slightly, let’s whip up the simple, sweet glaze that will take them over the top. In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup. Start with the ¼ cup of milk and add a tiny bit more, a teaspoon at a time, if you want a thinner glaze. The corn syrup will add a lovely shine and help the glaze set without being too hard. You want a glaze that is thick enough to coat the bombs but still pourable. Once your glaze has reached the desired consistency, you can start dipping. Using a spoon or fork, dip each slightly cooled cherry pie bomb into the glaze, ensuring it’s fully coated. Alternatively, you can drizzle the glaze over the bombs. Place the glazed bombs back on the wire rack to allow the glaze to set. For an extra touch, you can even sprinkle them with a few extra red or white decorating sugars before the glaze hardens! Enjoy these delightful treats while they’re still warm and gooey!
Conclusion:
And there you have it – our delightful Cherry Pie Bombs, a recipe that truly encapsulates the best of both worlds: the comforting familiarity of cherry pie with the irresistible fun of bite-sized treats! I’m so excited for you to try these. They’re wonderfully simple to make, which means less time fussing in the kitchen and more time enjoying those sweet, gooey cherry explosions. The flaky pastry encasing the warm, spiced cherry filling is simply divine, making them perfect for any occasion.
These Cherry Pie Bombs are incredibly versatile. They’re fantastic served warm as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful breakfast or brunch treat, enjoy them with a dusting of powdered sugar. They also make a wonderful addition to any potluck, picnic, or holiday gathering. Feel free to get creative with variations – perhaps a touch of almond extract in the filling for an extra layer of flavor, or a sprinkle of cinnamon sugar on top before baking. I truly encourage you to whip up a batch and experience the pure joy they bring!
Frequently Asked Questions about Cherry Pie Bombs:
Can I use fresh cherries instead of canned?
Absolutely! If using fresh cherries, you’ll want to pit them and then cook them down slightly with your sugar and thickener until they release their juices and thicken. You might need to adjust the cooking time and sugar depending on the sweetness and juiciness of your fresh cherries.
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 two days, or in the refrigerator for up to four days. Reheat them gently in a toaster oven or a conventional oven to restore their crispness.
Can I make the dough ahead of time?
Yes, you can definitely prepare the pastry dough in advance. It can be refrigerated for up to two days or frozen for up to a month. If refrigerated, allow it to come to room temperature slightly before rolling it out. If frozen, thaw it overnight in the refrigerator.
Cherry Pie Bombs
A delightful and easy-to-make dessert featuring flaky biscuit dough filled with sweet cherry pie filling and drizzled with a simple glaze. Perfect for a quick sweet treat.
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
Open the can of Grands “Big” biscuits and separate them. Gently flatten each biscuit with your hands. -
Step 2
Spoon about 2 tablespoons of cherry pie filling into the center of each flattened biscuit. Fold the edges of the biscuit dough over the filling and pinch to seal completely, forming a ball or “bomb”. -
Step 3
Heat vegetable oil in a deep skillet or pot over medium-high heat to approximately 350°F (175°C). Be cautious when working with hot oil. -
Step 4
Carefully place the cherry pie bombs into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and puffed. -
Step 5
Remove the fried cherry pie bombs with a slotted spoon and place them on a wire rack over paper towels to drain excess oil. -
Step 6
While the bombs are still warm, whisk together the powdered sugar, milk, and light corn syrup in a small bowl to create a glaze. Add more milk if a thinner glaze is desired. -
Step 7
Drizzle the glaze generously over the warm cherry pie bombs. Let the glaze set slightly before serving.
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.
