Cherry Pie Bombs are the perfect bite-sized dessert that captures all the deliciousness of a traditional cherry pie in a fun, poppable form. These adorable little treats feature a flaky pastry exterior wrapped around a sweet cherry filling, baked until golden and dusted with a touch of powdered sugar. They’re the ultimate crowd-pleaser that brings together the nostalgic flavor of cherry pie with the convenience of a handheld dessert.
Whether you’re hosting a dinner party, need a quick dessert for a family gathering, or simply want to treat yourself to something special, these Cherry Pie Bombs deliver big flavor in a small package. The contrast between the crisp exterior and the warm, jammy cherry filling creates a delightful sensory experience that will have everyone reaching for seconds!
Why You’ll Love This
- Quick to prepare with just a handful of ingredients, perfect for last-minute dessert cravings
- Portion-controlled treats that are easier to serve than slicing a whole pie
- Kid-friendly and fun to make—get the whole family involved in assembly
- Versatile recipe that works with fresh, frozen, or canned cherries depending on what you have on hand
- Make-ahead friendly—prepare in advance and bake just before serving for that fresh-from-the-oven experience
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 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.
- 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.
Tips & Variations
- Swap cherry filling for other fruit fillings like blueberry, apple, or peach for different flavor variations
- Add a small cube of cream cheese to each bomb before sealing for a creamy twist
- If the dough is difficult to seal, try wetting the edges with a small amount of water
- For extra decadence, drizzle with a simple glaze made from powdered sugar and milk instead of dusting with powdered sugar
- Make mini versions using smaller dough pieces for bite-sized treats perfect for parties
- Ensure all seams are tightly sealed to prevent filling from leaking during baking
Serving Suggestions
These Cherry Pie Bombs are delicious on their own, but they become truly extraordinary when served warm with a scoop of vanilla ice cream on the side. The contrast between the warm, fruity bombs and the cold, creamy ice cream creates a dessert experience that’s hard to beat.
For a complete dessert spread, pair these with other handheld treats like chocolate chip cookies or brownies. They also make a lovely addition to a brunch table alongside coffee or tea.
Notes
- Store any leftovers in an airtight container at room temperature for up to 2 days
- Reheat in the microwave for 10-15 seconds to restore that fresh-baked warmth
- The bombs are done when they’re golden brown and the dough is fully cooked through
- If making ahead, prepare the bombs but wait to bake until just before serving
FAQs
Can I use homemade cherry pie filling instead of canned?
Absolutely! Homemade cherry pie filling works wonderfully in this recipe and often provides a fresher flavor. Just make sure it’s cooled completely before using.
My cherry bombs leaked during baking. What went wrong?
This usually happens when the seams aren’t fully sealed or there’s too much filling inside. Make sure to pinch all edges firmly and don’t overfill the dough squares.
Can I freeze these Cherry Pie Bombs?
Yes! You can freeze them either before or after baking. If freezing before baking, freeze them on a baking sheet until solid, then transfer to a freezer bag. Add a few minutes to the baking time when cooking from frozen.
Can I use puff pastry instead of crescent roll dough?
Yes, puff pastry makes an excellent substitute that creates an even flakier exterior. Cut the puff pastry into similar-sized squares and follow the same assembly instructions.
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