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Cherry Pie Bombs
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Cherry pie bombs are the ultimate dessert, and we're here to guide you through making these little pillows of cherry goodness. Featuring a crunchy sweet exterior and a luscious cherry center, they are a delicious treat that's truly irresistible.
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Grands biscuits serve as the foundation, offering a flaky and buttery shell for the delicious treats. The star of this dessert is the canned cherry pie filling, which brings a burst of fruity sweetness.
For the glaze, powdered sugar and corn syrup are key ingredients, with milk added to achieve a perfectly smooth texture.
Ingredients for Cherry Pie Bombs
What you'll need to make this cherry pie bomb dessert recipe:
- Vegetable oil for frying
- 1 (16.3-ounce) can of Grands “Big” biscuits, flaky
- 1 (21-ounce) can of cherry pie filling
- 2 cups of powdered sugar
- ¼ cup of milk
- 1 tablespoon of light corn syrup
Cherry Pie Bomb Variations
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this cherry pie filling dessert recipe!
- CHERRY PIE FILLING: For the cherry pie filling, try using different fruits like apples, peaches, or blueberries for a fun twist.
- BISCUITS: If you like, use smaller biscuits instead of the big ones from Grands, but remember to use less filling for each.
- OIL: You can fry in canola or peanut oil, just make sure it's good for high heat.
- SUGAR GLAZE: Add some vanilla to the sugar glaze for more flavor, or try lemon or almond glaze to change it up.
How to make Cherry Pie Bombs
Making this recipe is simple: just wrap the pie filling in the flaky dough and fry until perfectly golden.
FIRST STEP: Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
SECOND STEP: Open the can of biscuits and divide each biscuit in half by pulling apart the “flaky” layers at the center.
Use your fingers or a rolling pin to flatten the biscuit dough. Don’t roll the dough out thin – just flatten it.
THIRD STEP: Place one tablespoon of cherry pie filling in the center of the dough circle.
FOURTH STEP: Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
FIFTH STEP: Heat the oil to precisely 325°F and maintain this temperature throughout frying.
Pro Tip
When frying pie bombs, make sure not to overcrowd the pan. It's important to fry only a few at a time, giving them enough space to turn easily for even cooking and to remove them once they're done.
SIXTH STEP: Carefully lower the dough balls into the oil using a slotted metal spoon, cooking two to three at a time.
Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are a nice golden brown color, about five minutes.
Pro Tip
The pie bombs will be heavier on the side where the dough is sealed. To make sure they cook evenly, use a slotted spoon to turn the pie bombs in the oil, holding them down if needed, so every side gets perfectly cooked.
SEVENTH STEP: Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough; too low and it will not cook evenly.
Pro Tip
We fry these pie bombs at a slightly lower temperature of 325°F. This lower heat helps the thick dough cook thoroughly without getting too brown on the outside.
EIGHTH STEP: Carefully lift the pie bombs out of the oil and transfer them to a plate with several sheets of paper towels to absorb excess oil. Continue frying the rest of the pie bombs.
NINTH STEP: In a small bowl, whisk together the powdered sugar, milk, and corn syrup until smooth to make a sugar glaze.
Pro Tip
The corn syrup in the glaze is optional, but it gives a nice sheen and also helps the glaze set dry to the touch.
TENTH STEP: Toss each dough ball in the glaze to coat, lift from the mixture, and allow the excess to drip off, then set aside on parchment paper or a cooling rack to set.
ELEVENTH STEP: Serve immediately or allow the glaze to dry (about ten minutes), and then serve.
Cherry pie bombs shine in the dessert universe, blending simplicity with mouthwatering flavor. Their tender biscuit shell encloses a sweet cherry pie filling, making them a hit at any gathering.
Why You'll Love This Recipe
We love cherry pie bombs for many reasons:
- Simple to Prepare: Even if you're new to baking, you'll find making cherry pie bombs straightforward and satisfying.
- Ultimate Comfort Food: The flaky biscuit exterior paired with the luscious cherry filling offers a cozy and comforting taste experience.
- Deliciously Sweet: A sugary glaze perfectly tops off these treats, adding an irresistible sweetness and a beautiful glossy finish to each bite.
Frequently Asked Questions
Can I use homemade cherry pie filling?
Making and using your own filling can really boost the flavor of this dessert.
Can I bake these instead of frying?
For the best taste, it's suggested to fry them, but you can bake them at 350°F (about 175°C) until they turn golden brown for a different method.
Can I reheat them in the microwave?
Yes, but be careful not to heat them too much to keep their crispiness.
How do I prevent the bombs from opening during frying?
Make sure to press the edges firmly together to seal them properly.
Can I use a different type of biscuit?
Absolutely, you can also use regular-sized biscuits in this straightforward recipe.
What’s the best oil for frying?
Choose vegetable, canola, or peanut oil because they can handle high heat well.
How to serve this Cherry Dessert
Enjoy this cherry bomb pie recipe warm for a wonderful and effortless dessert following a family meal. Add a scoop of vanilla ice cream on top for an added delight.
Prepare a batch for brunch, alongside our cherry or cheese Danish, and see them quickly vanish. They're a perfect match with coffee, vanilla latte, or tea.
Bring these bite-sized delights to a potluck, along with our lemon bars or cheesecake bites, for a surefire crowd-pleaser. They're simple to carry and consistently popular.
Storing this Recipe
To make the most of your cherry pie bombs, here are some helpful hints:
MAKE AHEAD: Assemble your pie bombs beforehand and freeze them. This allows you to fry and enjoy them fresh anytime.
IN THE FRIDGE: Keep any leftover pie bombs in an airtight container in the refrigerator, and they should be fine for about a day.
IN THE FREEZER: If you want to keep them longer, place the assembled but unfried pie bombs in a freezer-safe container or bag. They'll last up to three months. Fry straight from the freezer, just add a bit more cooking time.
REHEATING: When reheating, use an oven, air fryer, or microwave for quickness. Aim to keep them crispy without overheating.
More Cherry Dessert Recipes
Cherry Pie Bombs
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Ingredients
- vegetable oil (for frying)
- 16.3 ounces Grands "Big" Biscuits (flaky)
- 21 ounces cherry pie filling
- 2 cups powdered sugar
- ¼ cup milk
- 1 tablespoon light corn syrup
DIRECTIONS
- Fill a 2 to 3-quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
- Open the can of biscuits and divide each biscuit in half by pulling apart the “flaky” layers at the center. Use your fingers or a rolling pin to flatten the biscuit dough. Don’t roll the dough out thin – just flatten it.
- Place 1 tablespoon of cherry pie filling in the center of the dough circle.
- Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
- Heat the oil to precisely 325°F and maintain this temperature throughout frying.
- Carefully lower the dough balls into the oil using a slotted metal spoon, cooking 2-3 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown, about 5 minutes.
- Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough; too low and it will not cook evenly.
- Carefully lift the pie bombs out of the oil and transfer them to a plate with several sheets of paper towels to absorb excess oil. Continue frying the rest of the pie bombs.
- In a small bowl, whisk together the powdered sugar, milk, and corn syrup until smooth to make a sugar glaze.
- Toss each dough ball in the glaze to coat, lift from the mixture, and allow the excess to drip off, then set aside on parchment paper or a cooling rack to set.
- Serve immediately or allow the glaze to dry (about 10 minutes), and then serve.
Notes
- You can fry several pie bombs at a time; don’t overcrowd. You need the pie bombs to have enough room so that you can turn them to cook evenly and remove them when done.
- The pie bombs will have more dough on the side where they were sealed up, which makes that side of the pie bomb heavier. Use the slotted spoon to turn the pie bombs and hold them as needed in the frying oil to ensure all sides are cooked evenly.
- We cook these at 325°F (a little lower than typical) to give the thick dough time to cook all the way through without over-browning.
- The corn syrup in the glaze is optional, but it gives a nice sheen and also helps the glaze set dry to the touch.
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