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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cherry-pie-bombs-recipe/