Cherry Pie Bombs Recipe

Introduction

Cherry Pie Bombs are a delightful twist on classic cherry pie, featuring flaky biscuit dough filled with sweet cherry pie filling and deep-fried to golden perfection. Finished with a luscious powdered sugar glaze, these treats are perfect for any occasion and sure to impress your guests.

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

Instructions

1. Step 1: Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil, deep enough to cover the dough balls. Set aside.
2. Step 2: Open the biscuit can and divide each biscuit in half by pulling apart the flaky layers at the center. Flatten each half gently with your fingers or a rolling pin, being careful not to roll it too thin.
3. Step 3: Place 1 tablespoon of cherry pie filling in the center of each dough circle.
4. Step 4: Pinch the edges of the dough together tightly to seal the filling inside. Then gently roll the edges under to form a ball shape.
5. Step 5: Heat the oil to 325°F and maintain this temperature while frying.
6. Step 6: Carefully lower 2 to 3 dough balls into the hot oil using a slotted metal spoon. Roll them around gently to prevent sticking or burning. Fry until all sides are golden brown, about 5 minutes.
7. Step 7: Monitor oil temperature continuously and adjust heat as needed to avoid burning or undercooking.
8. Step 8: Remove the fried pie bombs with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining dough balls.
9. Step 9: In a small bowl, whisk together powdered sugar, milk, and corn syrup until smooth to make the glaze.
10. Step 10: Toss each warm pie bomb in the glaze to coat fully, then lift and let excess drip off. Place on parchment paper or a cooling rack to set.
11. Step 11: Serve immediately or let the glaze dry for about 10 minutes before serving.

Tips & Variations

• Use a candy thermometer to keep the oil at a steady 325°F for perfectly cooked pie bombs.
• Try other pie fillings like apple, blueberry, or peach for different flavors.
• For a crunchier exterior, add a pinch of sugar to the dough before frying.

Storage

Store leftover pie bombs in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh but can be reheated in a 350°F oven for 5–7 minutes to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen biscuit dough for this recipe?

Yes, frozen biscuit dough works well. Just thaw it according to package instructions before dividing and filling.

How do I know when the oil is at the right temperature?

The best way is to use a candy or deep-fry thermometer to monitor oil temperature precisely. If you don’t have one, drop a small piece of dough in the oil—it should sizzle immediately without burning.

Cherry Pie Bombs Recipe

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4.4 from 55 reviews

Cherry Pie Bombs are delightful deep-fried dough balls filled with sweet cherry pie filling and coated with a smooth powdered sugar glaze. Perfectly golden and crispy on the outside, with a luscious fruity center, these treats make an irresistible dessert or snack that’s quick to prepare and fun to eat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 12–14 pie bombs 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

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For the Pie Bombs

• Vegetable oil, for frying (enough to fill a 2-3 quart heavy-bottomed saucepan about halfway)
• 16.3 ounces Grands “Big” biscuits (flaky variety)
• 21 ounces cherry pie filling

For the Sugar Glaze

• 2 cups powdered sugar
• ¼ cup milk
• 1 tablespoon light corn syrup

Instructions

1. Prepare oil: Fill a 2 to 3-quart heavy-bottomed saucepan slightly over halfway with vegetable oil, ensuring there’s enough depth to fully cover the dough balls during frying. Set aside for heating.
2. Prepare dough rounds: Open the can of biscuits and carefully separate each biscuit in half by pulling apart the flaky layers at the center. Using your fingers or a rolling pin, gently flatten each biscuit piece—not too thin, just enough to stretch it slightly for filling.
3. Add filling: Spoon 1 tablespoon of cherry pie filling into the center of each flattened biscuit round.
4. Seal dough balls: Pinch the edges of the dough tightly around the filling to prevent leakage during frying. Then gently roll the sealed dough into a ball shape by tucking the ends underneath.
5. Heat oil to temperature: Warm the vegetable oil to exactly 325°F (163°C) and maintain this temperature throughout the frying process for even cooking.
6. Fry the pie bombs: Using a slotted metal spoon, carefully lower 2-3 dough balls at a time into the hot oil. Continuously roll them gently in the oil to prevent sticking and ensure even browning. Fry until all sides turn golden brown, about 5 minutes.
7. Monitor oil temperature: Keep a close eye on the oil temperature throughout to avoid burning or undercooking. Adjust heat as needed to maintain 325°F.
8. Drain fried bombs: Remove the fried pie bombs from the oil with the slotted spoon and place them on a plate lined with several layers of paper towels to absorb excess oil. Repeat frying with remaining dough balls.
9. Make sugar glaze: In a small bowl, whisk together powdered sugar, milk, and light corn syrup until the mixture is smooth and free of lumps.
10. Glaze the bombs: Toss each warm dough ball in the sugar glaze to coat thoroughly. Lift out allowing excess glaze to drip off, then place on parchment paper or a cooling rack to set.
11. Serve: Serve the cherry pie bombs immediately while glaze is slightly tacky or allow about 10 minutes for the glaze to dry to a firm finish before serving for less stickiness.

Notes

• Maintain the oil temperature carefully to get crispy, golden crust without burning.
• You can substitute cherry pie filling with other fruit fillings like apple, blueberry, or peach for variety.
• Do not roll the biscuit dough too thin to prevent breakage during frying.
• The glaze can be made thicker or thinner by adjusting milk quantity to your preference.
• Serve warm for the best flavor and texture experience.

Keywords: Cherry Pie Bombs, Fried Desserts, Cherry Filling, Sweet Snack, Fried Dough Balls, Powdered Sugar Glaze