Cherry Pie Bombs

recipe image of a top down mise en place shot showing fresh cherries pie crust butter sugar flour cinnamon vanilla extract salt milk eggs cornstarch lemon juice nutmeg allspice almond extract heavy cream powdered sugar and streusel topping arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

These delightful cherry pie bombs are bite-sized pockets of joy with a crispy, golden exterior and a molten, sweet center. A fun and easy dessert perfect for family gatherings or a quick sweet treat.

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Prep Time 20

Cook Time 18

Total Time 38

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bombs

2 rolls Refrigerated Pie Crust
1 can Cherry Pie Filling 21 oz
1 egg Egg beaten
1 tablespoon Milk
1/4 cup Granulated Sugar
1 teaspoon Cinnamon
1 drop Vanilla Extract optional

For the Glaze

1 cup Powdered Sugar
2 tablespoons Heavy Cream

Equipment

oven
Baking sheet
Parchment paper
Rolling Pin
Biscuit cutter
- Mixing bowls
- Whisk

Method

Preparation

Assembly

Baking

Finishing

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8g

Notes

For best results, use high-quality cherry pie filling. These bombs are best served warm but can be stored in an airtight container at room temperature for up to two days or in the fridge for up to five days. Reheat in a toaster oven or air fryer for crispiness.

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