Cherry Pie Bombs
If you’re in the mood for a decadent dessert that’s both fun and easy to make, these Cherry Pie Bombs are the perfect treat. With a crispy golden exterior and a sweet, gooey cherry filling, these bite-sized delights are sure to be a hit at any gathering or as a special indulgence. Let’s dive into how you can create these delicious Cherry Pie Bombs right at home.
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:
- Prepare the Oil for Frying
Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil. Ensure the oil is deep enough to completely cover the dough balls during frying. Set the saucepan aside while you prepare the dough. - Prepare the Dough
Open the can of biscuits and carefully divide each biscuit in half by pulling apart the flaky layers at the center. Gently flatten each biscuit dough piece with your fingers or a rolling pin, being careful not to make it too thin, as this could cause the filling to leak during frying. - Fill the Dough
Place 1 tablespoon of cherry pie filling in the center of each dough circle. Pinch the edges of the dough together to seal the filling inside, then gently roll the dough into a ball shape. Make sure the seams are well sealed to prevent any leaks during frying. - Heat the Oil
Heat the vegetable oil to precisely 325°F, maintaining this temperature throughout the frying process to ensure even cooking. - Fry the Dough Balls
Carefully lower the dough balls into the hot oil using a slotted metal spoon. Fry 2-3 at a time, gently rolling them around in the oil with the spoon to ensure even cooking and prevent sticking. Fry until all sides are golden brown, about 5 minutes.Tip: Constantly monitor the oil temperature and adjust as needed. If the oil is too hot, the dough will burn; if too cool, it will not cook evenly.
- Drain the Pie Bombs
Once fried, carefully lift the pie bombs out of the oil and transfer them to a plate lined with several sheets of paper towels to absorb excess oil. Continue frying the remaining dough balls. - Prepare the Glaze
In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth to create the sugar glaze. - Glaze the Pie Bombs
Dip each fried dough ball into the glaze, ensuring it is fully coated. Allow any excess glaze to drip off before placing the pie bombs on parchment paper or a cooling rack to set. - Serve and Enjoy
Serve immediately or let the glaze dry for about 10 minutes before serving. These Cherry Pie Bombs are best enjoyed fresh and warm!
Additional Information:
- Prep Time: 15 minutes
- Cooking Time: 5 minutes per batch
- Total Time: 30 minutes
- Servings: 16 pie bombs
- Calories: 300 kcal per bomb
These Cherry Pie Bombs are a delightful twist on a classic dessert, combining the flavors of cherry pie with the fun, bite-sized convenience of a doughnut hole. Whether you’re serving them at a party or enjoying them as a special treat, they’re sure to impress with their sweet filling and sugary glaze. Enjoy every bite of these delicious Cherry Pie Bombs!
Cherry Pie Bombs
- Total Time: 30 minutes
- Yield: 16 1x
Description
These Cherry Pie Bombs are a delicious and indulgent treat, perfect for satisfying your sweet tooth. Each bite offers a crispy exterior, with a warm, gooey cherry filling inside, all encased in flaky biscuit dough. The sweet sugar glaze adds an extra layer of flavor and texture, making these pie bombs irresistible.
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
Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil. The oil should be deep enough to completely cover the dough balls. Set the saucepan aside while you prepare the dough.
Open the can of biscuits and divide each biscuit in half by pulling apart the flaky layers at the center. Gently flatten each biscuit dough piece with your fingers or a rolling pin, being careful not to make it too thin.
Place 1 tablespoon of cherry pie filling in the center of each dough circle.
Pinch the edges of the dough together to seal the filling inside, then gently roll the dough into a ball shape, making sure the seams are well sealed to prevent any leaks during frying.
Heat the oil to precisely 325°F, maintaining this temperature throughout the frying process.
Carefully lower the dough balls into the hot oil using a slotted metal spoon, frying 2-3 at a time. Gently roll the balls around in the oil with the spoon to ensure even cooking and prevent sticking. Fry until all sides are golden brown, about 5 minutes.
Constantly monitor the oil temperature and adjust as needed. If the oil is too hot, the dough will burn; if too cool, it will not cook evenly.
Once fried, carefully lift the pie bombs out of the oil and transfer them to a plate lined with several sheets of paper towels to absorb excess oil. Continue frying the remaining dough balls.
In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth to create the sugar glaze.
Dip each fried dough ball into the glaze, ensuring it is fully coated. Allow any excess glaze to drip off before placing the pie bombs on parchment paper or a cooling rack to set.
Serve immediately or let the glaze dry for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes per batch
Nutrition
- Calories: 300