Cherry Pie Bombs- Irresistible Sweet Treats
Cherry Pie Bombs are the explosion of flavor you’ve been craving! Forget your traditional slice; these delightful little morsels take all the comforting goodness of a classic cherry pie and pack it into perfectly portable, bite-sized treasures. We all love cherry pie for its sweet-tart filling nestled in a buttery, flaky crust, right? Well, Cherry Pie Bombs amplify that experience, offering an intensely satisfying burst of ruby-red cherry goodness in every single bite. What makes these so special? It’s the ingenious way we transform familiar flavors into an irresistible treat that’s perfect for parties, picnics, or just a personal moment of pure bliss. Get ready to discover your new favorite way to enjoy this beloved dessert!
Cherry Pie Bombs
Get ready to experience a burst of sweet, tangy cherry goodness wrapped in a flaky, golden-fried shell! These Cherry Pie Bombs are ridiculously easy to make and impossibly delicious. They’re perfect for a fun dessert, a party treat, or anytime you’re craving something a little bit special without a lot of fuss. Imagin extracte biting into a warm, crispy exterior that gives way to a gooey, intensely cherry-filled center. That’s the magic of these little bombs! They’re like mini hand pies, but even better because they’re fried to perfection, giving them an irresistible crunch. Let’s dive in and create some sweet magic in your kitchen.
Ingredients:
Getting Started: Preparing Your Cherry Filling
Before we get to the frying, let’s make sure our cherry filling is ready to go. The store-bought cherry pie filling is already wonderfully sweet and thick, but we’re going to give it a little boost of flavor and texture to make these bombs truly spectacular. Open up your can of cherry pie filling. If the cherries are very large, you might want to give them a gentle chop with your knife. This will help them distribute more evenly within the biscuit dough and make them easier to manage when you’re stuffing the biscuits. There’s nothing worse than trying to bite into a pie bomb and only getting dough! Stir the filling gently to ensure it’s well combined. Set this aside for now; it’s the heart and soul of our Cherry Pie Bombs.
Assembling the Bombs: Stuffing the Biscuits
Now for the fun part: transforming those fluffy biscuits into delicious vessels for our cherry filling. You’ll want to work with your biscuits relatively quickly after opening the can, as they are at their best when fresh and pliable. Gently unroll the can of Grands “Big” biscuits. You’ll notice they are pre-scored into individual biscuits. We’re going to work with each biscuit individually. Carefully separate them without tearing. Take one biscuit and, using your fingers, gently flatten it out into a circle. Don’t make it too thin, or it might break during the frying process. We’re aiming for a nice, even disc that has enough structure to hold the filling.
Now, spoon a generous amount of the prepared cherry pie filling into the center of the flattened biscuit. Be careful not to overfill, as this can make sealing the biscuit difficult and lead to leaks during frying. A tablespoon or two of filling should be just right, depending on the size of your biscuit. Once the filling is in place, carefully bring the edges of the biscuit up and around the filling, pinching them together to seal the bomb completely. You want to create a little pocket of cherry goodness. Ensure the seal is tight! You can do this by pinching and twisting the dough, almost like you’re making a little dumpling. If the dough feels a bit dry and isn’t sticking, you can use a tiny bit of water on your fingertips to help seal the edges. Once senon-alcoholic aled, gently roll the bomb in your hands to ensure it’s a smooth, round shape, and that there are no tiny holes where the filling could escape. Repeat this process with all of your biscuits.
Frying to Perfection: Getting That Golden Crust
This is where the magic really happens! We’re going to fry these beauties to a perfect golden-brown crisp. You’ll need a deep pan or a Dutch oven for this. Pour enough vegetable oil into the pan to allow the pie bombs to float freely, about 2-3 inches deep. Heat the oil over medium heat. It’s crucial to get the oil to the right temperature. Too hot, and the outside will burn before the inside is cooked through. Too cool, and they’ll absorb too much oil and become greasy. A good target temperature is around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of biscuit dough into it. It should sizzle and float to the surface within a few seconds.
Carefully, and I mean carefully, using a slotted spoon or tongs, place a few pie bombs into the hot oil. Don’t overcrowd the pan, as this will lower the oil temperature and result in uneven cooking. Let them fry for about 2-4 minutes per side, or until they are a beautiful, deep golden brown. You’ll see them puff up as they cook. Use your slotted spoon to gently turn them over to ensure they cook evenly on all sides. Once they look perfectly golden and crispy, carefully remove them from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil. You’ll be amazed at how quickly they transform!
The Sweet Glaze: A Final Touch of Deliciousness
Our Cherry Pie Bombs are almost ready, but they’re missing that final touch of sweet indulgence. We’re going to whip up a simple, yet decadent glaze that will take them over the top. In a medium bowl, whisk together the powdered sugar, milk, and light corn syrup. Start with ¼ cup of milk and gradually add more, a teaspoon at a time, until you reach your desired drizzling consistency. The corn syrup adds a lovely sheen and helps the glaze set without becoming too hard. You want it to be thick enough to coat the bombs but thin enough to drizzle easily.
Once your Cherry Pie Bombs have cooled slightly from frying – you don’t want them to be scorching hot when you glaze them – you can start drizzling. You can either dip the bombs into the glaze or, for a more artistic touch, use a spoon or a piping bag to create beautiful swirls and patterns over the warm treats. The warmth of the bombs will help the glaze set a little. Let the glaze set for a few minutes before serving. You can serve these warm, and they are absolutely divine! They’re a delightful explosion of flavor and texture, and I’m sure you’ll be making them again and again. Enjoy your homemade Cherry Pie Bombs!
Conclusion:
I truly hope you’ve enjoyed learning how to make these delightful Cherry Pie Bombs! They are a fantastic way to enjoy all the classic flavors of cherry pie in a fun, bite-sized package, perfect for parties, potlucks, or simply treating yourself. The combination of flaky pastry and sweet, tart cherry filling is simply irresistible, and they’re surprisingly straightforward to whip up. I find they disappear lightning fast whenever I make them!
These Cherry Pie Bombs are incredibly versatile. Serve them warm or at room temperature. They are absolutely divine on their own, but I also love them with a dollop of whipped cream or a scoop of vanilla ice cream. For a little extra flair, try drizzling them with a simple powdered sugar glaze or even a caramel sauce. Don’t be afraid to experiment with variations either! You could swap the cherries for other berries like blueberries or raspberries, or even add a touch of almond extract to the filling for a different flavor profile. I encourage you to give this recipe a try; I’m confident you’ll love them as much as I do!
Frequently Asked Questions:
Can I make Cherry Pie Bombs ahead of time?
Absolutely! You can assemble the Cherry Pie Bombs and refrigerate them unbaked for up to 24 hours. When you’re ready to bake, just allow them to sit at room temperature for about 15-20 minutes before baking as directed. You can also bake them and then gently reheat them in a low oven (around 300°F or 150°C) for 5-10 minutes until warmed through.
What kind of cherries are best for this recipe?
Both fresh and frozen cherries work wonderfully. If using fresh, make sure they are pitted. If using frozen, you don’t necessarily need to thaw them completely, but you might need to bake them a few minutes longer to ensure the filling is bubbly. Canned tart cherries (not pie filling) can also be used in a pinch, just be sure to drain them well.
How do I prevent the bottom crust from getting soggy?
To help prevent a soggy bottom, ensure your filling isn’t too watery. If using fresh or frozen cherries, you might want to toss them with a tablespoon of cornstarch or flour to help thicken the juices. Also, baking the bombs on a preheated baking sheet can create a hotter surface for the bottom crust to crisp up nicely.
Cherry Pie Bombs
Deliciously sweet and surprisingly easy, these Cherry Pie Bombs are a delightful twist on a classic flavor, perfect for a quick dessert or snack.
Ingredients
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16.3 ounces Grands “Big” biscuits, flaky
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21 ounces cherry pie filling
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Vegetable oil, for frying
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2 cups powdered sugar
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¼ cup milk
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1 tablespoon light corn syrup
Instructions
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Step 1
Open the Grands biscuits and separate them into individual biscuits. Flatten each biscuit slightly with your hands. -
Step 2
Place about 1-2 tablespoons of cherry pie filling in the center of each flattened biscuit. Be careful not to overfill. -
Step 3
Fold the edges of the biscuit around the filling, pinching them together to seal completely and form a ball or bomb shape. -
Step 4
Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). -
Step 5
Carefully place the cherry pie bombs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. -
Step 6
Remove the fried bombs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. -
Step 7
In a small bowl, whisk together powdered sugar, milk, and light corn syrup until smooth to create a glaze. Add more milk a teaspoon at a time if needed for desired consistency. -
Step 8
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.
