Cherry Pie Bombs

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Cherry Pie Bombs

Cherry Pie Bombs are bite-sized dessert treats that deliver everything you love about classic cherry pie—sweet-tart filling, buttery pastry, and a golden exterior—in a fun, handheld form. They’re perfect for parties, holidays, bake sales, or anytime you want a quick dessert that looks impressive but is easy to make.

What Are Cherry Pie Bombs?

Cherry Pie Bombs are small dough parcels filled with cherry pie filling, sealed, and baked or fried until golden. They’re often finished with powdered sugar, glaze, or cinnamon sugar for that irresistible bakery-style touch. Think of them as mini cherry pies with a surprise burst of filling inside.

Ingredients

For the Pie Bombs

  • 1 can (16–21 oz) cherry pie filling

  • 1 can refrigerated biscuit dough or crescent roll dough

  • 2 tablespoons cornstarch (optional, for thickening filling)

  • 1 teaspoon vanilla extract (optional)

For Brushing / Topping (choose one)

  • 3 tablespoons melted butter

  • ¼ cup granulated sugar

  • 1 teaspoon cinnamon

OR

  • Powdered sugar, for dusting

OR

  • Simple glaze:

    • 1 cup powdered sugar

    • 1–2 tablespoons milk

    • ½ teaspoon vanilla extract

Equipment Needed

  • Baking sheet

  • Parchment paper

  • Small spoon

  • Pastry brush

  • Cooling rack

Preparation Time

  • Prep: 15 minutes

  • Bake: 12–15 minutes

  • Total: ~30 minutes

Step-by-Step Instructions

1. Prepare the Dough

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.

If using biscuit dough:

  • Separate biscuits and flatten each into a 4-inch circle using your hands or a rolling pin.

If using crescent roll dough:

  • Separate into squares and gently press seams together.

2. Prepare the Filling

Spoon cherry pie filling into a bowl.
For thicker, less runny bombs, lightly mash the cherries and mix in cornstarch and vanilla. This helps prevent leaks during baking.

3. Fill the Bombs

  • Place 1 tablespoon of cherry filling in the center of each dough circle.

  • Be careful not to overfill—too much filling can cause bursting.

4. Seal

  • Pull dough edges up and around the filling.

  • Pinch tightly to seal.

  • Roll gently into a smooth ball.

  • Place seam-side down on the baking sheet.

5. Brush & Flavor

Brush each bomb generously with melted butter.

Optional:

  • Mix sugar and cinnamon and sprinkle on top for a snickerdoodle-style crust.

6. Bake

Bake for 12–15 minutes, or until puffed and golden brown.

Remove from oven and allow to cool slightly.

7. Finish

Choose your topping:

  • Dust with powdered sugar

  • Drizzle with glaze

  • Serve plain for a classic buttery finish

Optional Frying Method

For extra indulgence:

  • Heat oil to 350°F (175°C).

  • Fry sealed bombs for 2–3 minutes, turning until golden.

  • Drain on paper towels and coat with sugar or glaze.

Tips for Perfect Cherry Pie Bombs

  • Seal well: Pinch seams firmly to avoid leaks.

  • Don’t overfill: Less is more with pie filling.

  • Chill before baking: 10 minutes in the fridge helps bombs keep their shape.

  • Use parchment: Prevents sticking and burning.

  • Customize: Swap cherry for apple, blueberry, or peach filling.

Storage & Make-Ahead

  • Room temperature: 1 day, loosely covered

  • Refrigerator: Up to 4 days in an airtight container

  • Reheat: Warm in oven at 300°F for 5–7 minutes

Serving Ideas

  • Serve warm with vanilla ice cream

  • Add chocolate drizzle for contrast

  • Pair with coffee or tea

  • Stack on a dessert platter for parties

Estimated Nutrition (Per Bomb)

(Approximate, based on biscuit dough)

  • Calories: 180–220 kcal

  • Carbohydrates: 28g

  • Fat: 8g

  • Sugar: 12g

Why You’ll Love This Recipe

  • Quick and beginner-friendly

  • Uses simple store-bought ingredients

  • Perfectly portioned

  • Easy to customize

  • Crowd-pleasing and kid-friendly

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