Cherry Pie Bombs wrap spoonfuls of cherry pie filling in flaky biscuit dough, deep-fry the sealed rounds at a controlled 325°F, and coat them in a simple powdered-sugar glaze. Splitting each of eight large flaky biscuits produces the verified yield of 16 pastries. The recipe records 20 minutes preparation, 30 minutes cooking, and 50 minutes total, plus about 10 minutes if the glaze is allowed to dry before serving.
Cherry Pie Bombs Ingredients
Main Ingredients: Vegetable oil, for frying; 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.
If you enjoy this recipe, you may also like Strawberry Pop Tart Cookies.
How to Make Cherry Pie Bombs
- Prepare the oil: 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.
- Prepare the biscuits: 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.
- Fill the dough: 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: Heat the oil to precisely 325°F and maintain this temperature throughout frying.
- Fry the pie bombs: 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.
- Drain: 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.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and corn syrup until smooth to make a sugar glaze.
- Glaze and serve: 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.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Fill a 2–3-quart heavy-bottomed saucepan a little over halfway with vegetable oil, deep enough to cover the dough balls, and set it aside. Open the 16.3-ounce can of large flaky biscuits. Pull each biscuit apart at its center flaky layers to make two pieces, giving 16 portions. Flatten each gently with fingers or a rolling pin without making it thin. Put 1 tablespoon of the 21-ounce cherry pie filling in the center of each circle. Pinch every edge firmly closed, then roll the seam underneath into a ball. Heat oil precisely to 325°F and maintain it. Fry 2–3 balls at a time for about five minutes, rolling them with a slotted metal spoon until every side is golden. Drain on paper towels. Whisk 2 cups powdered sugar, 1/4 cup milk, and 1 tablespoon light corn syrup smooth. Toss each bomb in glaze, drain excess, and set on parchment or a rack. Serve immediately or let glaze dry about 10 minutes.
If you enjoy this recipe, you may also like Strawberry Shortcake Puppy Chow.
Critical Visual and Timing Cues
The biscuit layers are separated rather than cutting in a random direction, and each portion stays thick enough to contain filling. Over-rolling creates weak dough that can split in oil. Keep the filling to one tablespoon and wipe it away from the seam so dough can seal against dough. Pinch completely, then tuck the seam under to form a compact ball. Oil control is the most important technical point: use a thermometer, hold precisely 325°F, and adjust the burner throughout. Oil that is hotter can brown dough before its center cooks; oil that is cooler encourages uneven, greasy pastries. Limit each batch to 2–3, roll them gently, and look for an even golden surface at about five minutes.
Serving and Storage
The batch makes exactly 16 pie bombs. Paper towels remove frying oil before glazing, while a rack or parchment supports the glaze afterward. Eat them immediately for the clearest contrast between crisp shell, soft dough, and warm cherry center, or wait about 10 minutes for a drier glaze. Stored pastries keep in an airtight container for up to two days, although the source says they are best fresh. The recorded estimate per serving is 275 calories, 42 grams carbohydrate, 12 grams fat, and three grams protein. They are vegetarian but contain wheat and dairy from milk and potentially from the biscuits.
Practical Kitchen Notes
The dough is exactly one 16.3-ounce can of Grands-style large flaky biscuits and the filling is one 21-ounce can of cherry pie filling. Glaze uses 2 cups powdered sugar, 1/4 cup milk, and 1 tablespoon light corn syrup. Vegetable oil is for frying and has no fixed listed volume because the pan depth determines the amount. Do not add cinnamon, vanilla, butter, fresh cherries, cream cheese, or sprinkles. Use the recorded 2–3-quart heavy-bottomed saucepan, slotted metal spoon, cooking thermometer, paper towels, cooling rack or parchment, and small glaze bowl.
Details Worth Preserving
Set up draining towels and the glaze station before frying because the batches move quickly. Keep the saucepan only a little over halfway full even though the balls must be submerged; this leaves safety room for bubbling. Separate all eight biscuits into 16 pieces and count them before filling. Flatten one portion at a time and keep the rest from drying. Center the tablespoon of filling rather than spreading it toward the edge. Inspect each seam from several angles, pinching any gap before rounding. Bring oil to 325°F only after the balls are prepared so it is not left heating unattended. Lower pieces with the slotted spoon rather than dropping them. Fry just 2–3 at once, gently roll them, and monitor the thermometer between batches. Drain thoroughly so oil does not interfere with glaze. Whisk glaze until no sugar lumps remain, coat each pastry on all sides, and let excess drip back into the bowl. Preserve the five-minute approximate fry, exact 325°F control, 16-piece yield, optional 10-minute glaze set, and two-day storage limit.
Recorded Recipe Tips
- Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough; too low and it will not cook evenly.
- These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Conclusion
Cherry Pie Bombs makes 16 pie bombs in 50 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cherry Pie Bombs make?
It makes 16 pie bombs and serves 16.
- → How long does Cherry Pie Bombs take?
The recipe records 20 minutes of preparation, 30 minutes of cooking, and 50 minutes total.
- → Why must the oil stay at 325°F?
That precise temperature lets the dough cook evenly while becoming golden; hotter oil burns the exterior and cooler oil cooks unevenly.
- → How many pie bombs does one biscuit can make?
The eight large flaky biscuits are each separated into two layers, producing exactly 16 filled pie bombs.