Cherry pie bombs are a delicious alternative to traditional cherry pies, and they’re perfect for those who want to have something a little different. The best part about these hand-held desserts is that you don’t need a lot of kitchen tools– they bake right in a muffin tin!
Do you remember the cherry pie your grandma used to make? These are just as good, but easier! These Cherry Pie Bombs are made with canned cherry pie filling and refrigerated biscuit dough. They’re perfect for a quick dessert that will please any crowd.
You do not need to be a professional baker to bake up a batch of these decadent and sweet cherry pie biscuits. They are loaded with cherry pie filling, and perfectly glazed. In fact, this is a great recipe for beginners or even kids to help with since it requires so few items.
Working with crescent and biscuit dough is one of my favorite baking hacks. Both biscuit and crescent dough can be used in sweet and savory recipes. We have made many crescent dough bombs over the years. A few of our favorite savory recipes are these Pepperoni Cheese bombs, Blueberry Cheesecake Bombs, and these Bacon, Egg, and Cheese Bombs.
Want to bake up a batch of 8? Check out everything you need to know to make these perfectly.
Ingredients
Southern Style Biscuit Dough. This will form the buttery, flaky pocket around your cherry pie center. You can also use crescent dough for similar results and taste.
Cherry Pie Filling. You can find this in the baking section near the canned fruit. This recipe can also be made with canned peach, apple, or blueberry pie filling- any pie filling will work!
Powdered Sugar. This is used to make the glaze and is mixed with water or milk to thin it out.
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a muffin tin with nonstick spray. You will not be using all 12 spots in your muffin tin, but that is okay. Only 8 spaces are needed; one per biscuit.
- Carefully unwrap biscuit dough and separate biscuits. Using the palm of your hand, press each biscuit out to form a larger circle to hold the pie filling.
- Fill each space with 1 tablespoon of cherry pie filling.
- Next, bring up the edges of the dough to form a pinched ball (see image) around the filling.
- Place seam-side down in the greased muffin pan.
- Bake for 16-18 minutes. The dough will be golden brown and feel firm to the touch. Allow them to cool for 5 minutes before glazing.
- To glaze, dip warm cherry pie bombs in the prepared glaze and set them on a cooling rack for 5 minutes to set.
Storage
Room Temperature
These are best when eaten the same day fresh out of the oven (after being cooled/glazed). They do not taste good on the next day unfortunately.
Freezing
Remove Cherry Pie Bombs from the muffin pan (*do not glaze), and line them on a wax paper-lined baking sheet. Freeze for 4-6 hours until frozen, and then store them in an airtight container or zippered bag for up to 3 months. Be sure to double wrap them to prevent freezer burn.
To enjoy, thaw in the refrigerator until no longer frozen. Heat (uncovered) in the microwave for 45 seconds per biscuit. For best taste and texture, heat them up for 2-3 minutes at 350 degrees Fahrenheit in a toaster oven, and then glaze them.
More Crescent Dough Bombs to Try
- Steak and Cheese
- Cheeseburger
- Blueberry Cheesecake
- Pumpkin Pie
- Bacon, Egg, and Cheese
- Meatball and Cheese
I hope you enjoyed this recipe. It’s time to get in the kitchen and bake some cherry pie biscuit bombs! If so, we would love for you to share your experience with us on social media or send pictures of your creations by emailing them to [email protected]. We can’t wait to see what yummy treats you create using our recipes!
Easy & Tasty Cherry Pie Bombs
Equipment
- Muffin Tin
- nonstick baking spray
- spoon
- small bowl
- fork
- measuring cup
- cooling rack
Ingredients
- 16 ounces Southern Style Biscuits
- ½ cup cherry pie filling
- 1 cup powdered sugar
- 1 ½ tablespoons water or milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick spray.
- Unwrap biscuit dough and separate biscuits. Using the palm of your hand press each circle out to make it larger.
- Fill each space with 1 tablespoon of cherry pie filling.
- Next, bring up the edges of the dough to form a pinched ball (see image) around the filling. Place seam-side down in the greased muffin pan.
- Bake for 16-18 minutes. The dough will be golden brown and feel firm to the touch. Cool for 5 minutes before removing from the pan. They should easily pop out, but if not, a plastic knif gently inserted around the edges of the dough should help lift them out.
Glaze
- Mix powdered sugar with water and whisk until smooth and thick. If your mixture is too thick add a teaspoon more of water/milk. If it is too thin, add a tablespoon more of powdered sugar until desired consistency is achieved.
- Gently dip the top of each cherry pie bomb into the glaze and return it to the cooling rack, or a plate. Enjoy warm!
Hi, I have that recipe as well!
I think apple cinnamon would taste better with such a bread item. The bacon+ woukd be even better. Maybe crescent-type rolls would be tater.
Hi, you could add some if you wish! Same quantity :)
Just curious if you could use jam or preserves instead of pie filling? I’m wanting to make something with raspberry.
Thank you!
I just tried no luck I’m going try tomorrow and roll them out
Yes, any pie filling will work.
Does strawberry filling work well?
Hello Debbie,
I have! You can use canned blueberry, peach, apple, or lemon! They all work so well!
Has anyone tried using a different fruit pie filling for these?