Introduction
Love cherry pie but want a fun, portable, and mess-free version? These Cherry Pie Bombs are the answer! Imagine flaky, buttery biscuit dough wrapped around sweet cherry pie filling, baked until golden, and dusted with powdered sugar—each bite is like a mini cherry pie!
Perfect for parties, snacks, or holiday treats, these easy 4-ingredient bites are ready in under 30 minutes. No rolling out pie crust required!
Why You’ll Love These Cherry Pie Bombs
Easy & Quick – Ready in 30 minutes with minimal effort
Portable & Fun – Great for parties, picnics, or lunchboxes
Customizable – Swap cherry for apple, blueberry, or chocolate!
Kid-Friendly – Little hands love helping (and eating them!)
No-Fuss Cleanup – Just one baking sheet
How to Make Cherry Pie Bombs
Step 1: Gather Your Ingredients
- 1 can (16 oz) refrigerated biscuit dough (8-count, like Pillsbury Grands)
- 1 cup cherry pie filling (homemade or canned)
- ¼ cup melted butter
- ¼ cup granulated sugar + 1 tsp cinnamon (for coating)
- Powdered sugar (for dusting, optional)
Optional Add-Ins:
- ½ tsp almond extract (for extra flavor)
- Chocolate chips (for cherry-chocolate bombs)
Step 2: Assemble the Bombs
- Preheat oven to 375°F (190°C) and grease a baking sheet.
- Separate biscuits and flatten each into a 4-inch circle.
- Add filling – Place 1 tbsp cherry pie filling in the center.
- Seal the dough – Pinch edges together to form a ball, then roll smooth.
Pro Tip: Don’t overfill, or they’ll burst!
Step 3: Bake & Coat
- Dip each bomb in melted butter, then roll in cinnamon sugar.
- Place on baking sheet and bake 12-15 minutes until golden.
- Cool slightly, then dust with powdered sugar.
Serving Idea: Serve warm with vanilla ice cream or whipped cream!
Common Mistakes to Avoid
Overfilling – Causes leaks; stick to 1 tbsp filling per bomb.
Undersealing – Pinch edges tightly to prevent bursting.
Skipping the butter dip – Ensures a crispy, sugary crust.
Overbaking – They should be golden, not dark brown.
FAQs About Cherry Pie Bombs
Q: Can I use homemade pie filling?
A: Yes! Just chop cherries finely so they fit inside the dough.
Q: Can I make these ahead?
A: Assemble (unbaked) and refrigerate for up to 24 hours. Bake when ready!
Q: How do I store leftovers?
A: Keep in an airtight container for 2 days. Reheat in the microwave for 10 seconds.
Q: Can I air-fry these?
A: Yes! Air-fry at 350°F for 8-10 minutes.
Conclusion: The Perfect Mini Pie Treat
These Cherry Pie Bombs are irresistibly easy, delicious, and perfect for any occasion. Whether you’re craving pie without the work or need a crowd-pleasing dessert, these bites deliver!
Print
Cherry Pie Bombs: Bite-Sized Pie Perfection!
- Total Time: 35 mins
Description
Enjoy a delightful burst of flavor with these Cherry Pie Bombs. These bite-sized treats are easy to make and perfect for a sweet snack or dessert.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
1 can (21 oz) cherry pie filling
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
Unroll the crescent roll dough and separate it into 8 triangles.
Place a spoonful of cherry pie filling in the center of each triangle.
Carefully fold the corners of the dough over the filling, pinching the edges to seal and form a ball.
Place the dough balls on the prepared baking sheet.
Brush each dough ball with melted butter, then roll in the cinnamon sugar mixture until well coated.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
Prep Time: 15 minutes
