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!
Prep Time5 minutesmins
Cook Time16 minutesmins
Total Time21 minutesmins
Course: Dessert
Cuisine: American
Keyword: cherry pie, cherry pie bombs
Servings: 8
Calories: 282cal
Author: Amy Desrosiers
Cost: $5
Equipment
Muffin Tin
nonstick baking spray
spoon
small bowl
fork
measuring cup
cooling rack
Ingredients
16ouncesSouthern Style Biscuits
½cupcherry pie filling
1cuppowdered sugar
1 ½tablespoonswater 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!
Notes
Nutritional values may vary and are meant to be a guide.