Name: Cherry Pie Bombs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Vegetable oil, for frying (enough to fill a heavy-bottomed saucepan about halfway, approximately 4 cups); 16.3 ounces Grands “Big” biscuits (flaky); 21 ounces cherry pie filling; 2 cups powdered sugar; ¼ cup milk; 1 tablespoon light corn syrup

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Introduction

Cherry Pie Bombs are a delightful twist on classic cherry pie, featuring warm, flaky dough filled with sweet cherry pie filling and finished with a glossy sugar glaze. These bite-sized treats are perfect for sharing or enjoying as a fun dessert any time.

A close-up view of small round donuts stacked on a white plate with a white marbled background. Each donut is covered with a shiny, light-colored glaze that looks slightly cracked and drips slowly. The donuts have a golden-brown color underneath the glaze with a soft, fluffy texture. One donut on top is bitten into, showing a thick, glossy red cherry filling inside that contrasts with the pale outside. The overall focus is on the pile of donuts and the bright, colorful filling of the bitten one. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra flavor, add a pinch of cinnamon to the cherry filling before wrapping the dough.
Use chilled dough halves to make handling and shaping easier.
Try substituting cherry filling with other fruit pie fillings like apple or blueberry for variety.
Make sure the oil temperature stays steady to ensure even cooking without burning.

Storage

Store leftover Cherry Pie Bombs in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a 350°F oven for 5–7 minutes until heated through. Avoid refrigeration, as it can soften the crust and affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

While the original recipe is for frying, you can bake the pie bombs at 375°F for about 12-15 minutes or until golden brown. The texture will be different—less crispy and more bread-like—but still delicious.

What oil is best for frying these?

Vegetable oil or canola oil is ideal because they have a high smoke point and neutral flavor, which helps achieve a crisp, golden crust without imparting any off-tastes.