Cherry Pie Bombs- Irresistible Dessert Bites
Cherry Pie Bombs are about to become your new favorite way to indulge in pure, unadulterated bliss. Forget everything you thought you knew about traditional pie; these little flavor explosions are designed for maximum impact and minimal fuss. Imagin extracte biting into a warm, flaky pastry shell, bursting with sweet, slightly tart cherry filling, all encased in a perfectly golden-brown bite. It’s the comforting embrace of a classic cherry pie, miniaturized into an irresistible, handheld treat. These Cherry Pie Bombs are perfect for parties, picnics, or simply when you crave that nostalgic taste of summer without the commitment of a whole pie. What makes them so special? It’s the concentrated burst of flavor, the satisfying crunch, and the sheer joy they bring with every single bite. Get ready to fall head over heels for these delightful Cherry Pie Bombs!
Cherry Pie Bombs
Get ready for a flavor explosion with these delightful Cherry Pie Bombs! These aren’t your grandma’s pie slices; these are bite-sized bursts of sweet, tangy cherry goodness encased in a flaky, golden crust, then drizzled with a sweet glaze. Perfect for parties, a fun dessert, or just when you’re craving something truly special, these little treats are surprisingly easy to make and disappear even faster. Imagin extracte the classic taste of cherry pie, but in a portable, irresistible package that’s fun to eat. Let’s dive in and create some sweet magic!
Ingredients:
Getting Started: Preparing the Cherry Filling
Before we get to the fun part of assembling our bombs, we need to ensure our cherry filling is ready to go. Open your can of cherry pie filling. If the filling seems a little too liquidy, you can gently spoon out a little bit of the excess juice, but don’t worry too much about it. The biscuit dough will absorb some of that wonderful cherry flavor. You want a nice, thick consistency that won’t ooze out too much when we enclose it. If you’re feeling adventurous and want an extra zing, you could even add a tiny pinch of cinnamon or a drop of almond extract to the cherry filling at this stage, but it’s absolutely delicious as-is. Set your prepared cherry filling aside.
Assembling the Cherry Pie Bombs
Now for the assembly! This is where the magic really begin extracts. Carefully open your can of Grands “Big” biscuits. You’ll want to gently unroll the dough. Instead of cutting them into traditional biscuit shapes, we’re going to use them as little pockets for our cherry filling. Take one biscuit and flatten it out slightly with your hands or a rolling pin to create a slightly larger, thinner disc. You don’t want it too thin, or it might tear. Aim for a circle that’s about 4-5 inches in diameter.
Now, place a generous tablespoon or two of the cherry pie filling in the center of the flattened biscuit. Be careful not to overfill, as this can make sealing them a bit tricky. Once you have your cherry filling in place, gently bring the edges of the biscuit dough up and around the filling. Pinch the seams together firmly to create a senon-alcoholic aled ball, or “bomb.” Make sure there are no gaps where the filling can escape during frying. It’s like creating a little doughy hug for the cherries! Repeat this process with all of your biscuits, creating little cherry-filled dough balls. It’s helpful to have a small plate or baking sheet ready to place your assembled bombs on as you work.
Frying to Golden Perfection
This is where we achieve that irresistible golden-brown crispness. In a large, heavy-bottomed pot or Dutch oven, pour in enough vegetable oil to reach a depth of about 2-3 inches. We want enough oil so that the bombs can float freely and fry evenly. Heat the oil over medium-high heat until it reaches approximately 350 degrees Fahrenheit (175 degrees Celsius). 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 immediately and float to the surface.
Carefully, and I mean carefully, place 2-3 cherry pie bombs into the hot oil at a time. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy bombs. Use a slotted spoon or spider strainer to gently lower them into the oil. Fry the bombs for about 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. They will float to the surface as they cook. Keep an eye on them to ensure they don’t burn. Once they’re golden and glorious, use your slotted spoon to carefully lift them out of the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This wire rack is key to keeping them crispy!
Crafting the Sweet Glaze
While our Cherry Pie Bombs are cooling slightly on the wire rack, let’s whip up the finishing touch: a simple, sweet glaze that will take them over the top. In a medium bowl, combine the powdered sugar and milk. Whisk them together until you have a smooth, pourable glaze. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar. Stir in the tablespoon of light corn syrup. The corn syrup adds a wonderful subtle sheen and prevents the glaze from becoming too hard.
The Grand Finnon-alcoholic ale: Glazing and Enjoying
Once your Cherry Pie Bombs have cooled enough to handle but are still warm, it’s time to drizzle them with that luscious glaze. You can either dip the tops of the bombs into the glaze, or use a spoon or a piping bag with a small tip to create decorative drizzles. I love to go a little wild with the glaze, letting it cascade down the sides. Let the glaze set for a few minutes before serving. These are best enjoyed warm, when the biscuit is still a little crispy and the cherry filling is gooey and delicious. Be prepared for smiles, and maybe even a few sticky fingers! These Cherry Pie Bombs are a truly delightful treat that are sure to be a hit. Enjoy every sweet, cherry-filled bite!
Conclusion:
And there you have it! These Cherry Pie Bombs are an absolute delight, transforming the classic comfort of cherry pie into adorable, bite-sized treats. Their golden, flaky crust encasing a warm, sweet-tart cherry filling makes them perfect for any occasion, from casual get-togethers to more festive celebrations. They’re incredibly versatile and always a crowd-pleaser. I truly hope you give this recipe a try; I’m confident you’ll love them as much as I do!
For serving, I find they’re divine served warm, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream. They also make for a wonderful addition to a brunch spread or as an afternoon pick-me-up. Don’t be afraid to get creative with variations! Consider adding a pinch of cinnamon to the cherry filling for extra warmth, or swapping out the cherries for a different berry like blueberries or raspberries. You could even add a splash of almond extract to the filling for a subtle, nutty undertone.
Frequently Asked Questions:
Can I make these Cherry Pie Bombs ahead of time?
Yes, you can! You can assemble the unbaked bombs and store them in the refrigerator for up to 24 hours. For longer storage, you can freeze the unbaked bombs on a baking sheet until firm, then transfer them to an airtight container for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
What’s the best way to store leftover Cherry Pie Bombs?
Store any cooled, leftover Cherry Pie Bombs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a low oven or toaster oven to restore their delicious crispness.
Can I use canned cherries instead of fresh?
Absolutely! If using canned cherries, make sure they are well-drained to avoid a soggy filling. You may also want to reduce the sugar slightly, depending on the sweetness of your canned cherries.
Cherry Pie Bombs
Deep-fried biscuit bites filled with sweet cherry pie filling and drizzled with a simple glaze. A fun and delicious 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
Carefully open the Grands biscuits and separate them. Flatten each biscuit slightly. -
Step 2
Spoon about 1 tablespoon of cherry pie filling into the center of each flattened biscuit. Fold the edges of the biscuit together and pinch to seal, forming a ball. Ensure they are well sealed to prevent filling from leaking during frying. -
Step 3
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the cherry pie bombs in batches for 2-3 minutes per side, until golden brown. -
Step 4
While the bombs are frying, whisk together powdered sugar, milk, and light corn syrup in a small bowl until smooth. Adjust consistency with more milk if needed for a drizzling texture. -
Step 5
Remove the fried cherry pie bombs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. -
Step 6
Once slightly cooled, 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.
