Description
Cherry Pie Bombs are a delightful twist on the classic cherry pie, featuring flaky biscuit dough filled with sweet cherry pie filling, deep-fried to golden perfection, and coated in a smooth powdered sugar glaze. These bite-sized treats are crispy on the outside, juicy and fruity on the inside, making them a perfect indulgent dessert or snack.
Ingredients
Scale
For the Bombs
- 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
For the Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 tablespoon light corn syrup
Instructions
- Prepare the Oil: Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil, deep enough to completely cover the dough balls during frying. Set the pan aside for now.
- Prepare the Dough: Open the biscuit can 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 half. The dough should be flattened but not rolled too thin.
- Add Filling: Place 1 tablespoon of cherry pie filling in the center of each flattened dough circle.
- Seal the Dough: Pinch the edges of the dough thoroughly to seal and ensure the filling doesn’t leak during frying. After pinching, gently roll the edges under to shape the dough into a smooth ball.
- Heat the Oil: Heat the oil in the saucepan to a precise temperature of 325°F (163°C) and maintain this temperature throughout the frying process.
- Fry the Bombs: Carefully lower 2-3 dough balls at a time into the hot oil using a slotted spoon. Continuously turn and roll the dough balls in the oil to prevent sticking and burning. Fry until all sides are evenly golden brown, about 5 minutes.
- Temperature Control: Monitor the oil temperature carefully and adjust the heat as needed to keep it steady at 325°F. Oil that is too hot will burn the bombs; too low and they will cook unevenly.
- Drain the Bombs: Remove the fried pie bombs from the oil using the slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat frying the remaining dough balls.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and corn syrup until smooth and well combined to form a sugar glaze.
- Glaze the Bombs: Toss each warm dough ball in the glaze until coated thoroughly. Lift them out allowing excess glaze to drip off, then place on parchment paper or a cooling rack to allow the glaze to set.
- Serve: Serve the cherry pie bombs immediately for best texture and flavor, or allow the glaze to dry for about 10 minutes before serving.
Notes
- Maintain consistent oil temperature to ensure even cooking and prevent sogginess or burning.
- Sealing the dough properly is essential to avoid filling leakage during frying.
- Use a slotted spoon to safely handle the dough balls in hot oil and for even frying.
- Allow the glaze to set on a cooling rack or parchment paper to avoid sticking and to keep the bombs looking glossy.
- These bombs are best enjoyed fresh but can be stored in an airtight container for up to 2 days; reheat lightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: cherry pie bombs, fried cherry dessert, biscuit cherry bombs, deep-fried cherry treats, glazed fried dough balls
