A cherry pie bombs recipe gives you all the comfort of a slice of cherry pie in a handheld, bite-size form. These little pastry pockets wrap a tart-sweet cherry filling inside flaky biscuit or puff dough, then get a crackly sugar finish. You get a dessert that travels well, bakes in under twenty minutes, and looks like you spent far longer than you did.
The method below uses canned biscuit dough because it rolls thin without tearing and browns evenly. A thick cherry filling keeps the centers from turning soggy while the outsides turn golden and crisp. This cherry pie bombs recipe is built for beginners who want a reliable result without a standing mixer or pie pans. If you enjoyed this, our cherry tomatoes is worth trying next.
Why You’ll Love These Cherry Pie Bombs
- Portable format: no plate or fork needed, unlike a pasta with cherry tomatoes side that needs utensils.
- Fast bake time of 12 to 14 minutes from cold oven start to cooling rack.
- Thick filling stays put, so you avoid the leaky bottoms common in hand pies.
- Freezer-friendly dough and filling can be prepped days ahead for sudden guests.
Ingredients You’ll Need
- 1 can (16.3 oz / 462 g) refrigerated flaky biscuit dough, 8 count
- 1 cup (240 g) cherry pie filling, thick style
- 3 tablespoons granulated sugar, divided
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse turbinado sugar
- 1 tablespoon unsalted butter, melted
Ingredient Substitutions
Refrigerated flaky biscuit dough: Replace with an equal weight (about 462 g) of all-butter puff pastry sheets. Puff pastry gives a lighter, shatteringly crisp shell but browns faster, so drop the oven temperature by 10°C / 20°F and check at 10 minutes. The bombs will feel less soft-breaded and more like miniature turnovers. Making this cherry pie bombs at home is surprisingly straightforward once you know the key steps.
Cherry pie filling: Swap for 1 cup of fresh pitted cherries simmered with 2 tablespoons sugar and 1 teaspoon cornstarch until thickened. Fresh cherry filling tastes brighter and less sweet but releases more juice, so cool it fully before sealing or the dough softens. Expect a shorter shelf life of up to 2 days refrigerated. The cherry pie bombs works well for weeknight cooking when time is limited.
Large egg: Use 2 tablespoons of heavy cream as the wash instead for a paler, softer crust. Cream browns less than egg so add 1 to 2 minutes to bake time for color. The surface won’t be as glossy but still crisps well. Storing leftover cherry pie bombs correctly keeps it tasting good for days.
Turbinado sugar: Replace with an equal amount of demerara sugar for a similar crunch. Demerara dissolves slightly slower, leaving a more uneven sweet bite on top. Both work better than fine sugar, which melts into a thin glaze.
Step-by-Step Instructions
- Heat the oven to 190°C / 375°F and line a sheet pan with parchment. Stir the cherry filling with cornstarch and lemon juice in a small bowl until no dry starch remains.
- Open the biscuit can and separate the 8 pieces. On a lightly floured counter, roll each piece to a 4-inch round about 1/8 inch thick using a rolling pin.
- Spoon 1 tablespoon of filling into the center of each round. Brush the rim with water, fold into a half-moon, and press the edge with a fork to seal the seam tightly.
- Whisk the egg with 1 tablespoon water. Brush the tops with the wash, then sprinkle with turbinado sugar. Cut a small slit in each to let steam escape.
- Bake on the center rack for 12 to 14 minutes until the pastry is golden and crisp and the sugar sparkles. Cool on the pan for 5 minutes before moving.
Pro Tips
Chill the shaped bombs for 10 minutes before baking if your kitchen is warm, since firm dough holds the seal better and leaks less.
Roll the dough evenly so thin spots don’t tear when folded; a torn seam lets cherry juice bubble out and burn on the pan.
For a deeper gloss, double-brush the egg wash, letting the first coat dry 2 minutes before the second goes on.
Learn proper pastry sealing technique from the pastry guides at Food Network if you’re new to hand pies.
Use a parchment liner rather than greasing the pan; sugar drips caramelize and stick on bare metal.
Common Mistakes to Avoid
Overfilling past the tablespoon mark pushes the cherry mix toward the edge, so the fork can’t crimp and the bomb splits in the oven. Keep the center clear by half an inch.
Skipping the vent slit traps steam, which softens the top and can pop the seam open mid-bake. A 1/4-inch cut is enough to release pressure.
Brushing wash on the seam itself weakens the press and reopens the pocket; apply only to the upper dome after sealing is done.
Serving Suggestions
Serve the bombs warm with a scoop of vanilla ice cream so the cherry center stays soft against the cold cream. A light dusting of powdered sugar right before plating keeps them looking fresh.
Pair with a cherry almond smoothie for a themed brunch spread. For a party board, surround the bombs with gnocchi bites and fresh grapes to balance the sweetness.
Storage and Reheating
Cooled bombs keep in an airtight container in the fridge for up to 3 days. Reheat in a 180°C / 350°F oven for 6 minutes until the crust crisps again; microwaving makes the pastry chewy.
Freeze unbaked shaped bombs on a tray, then bag them for freeze for up to 2 months. Bake from frozen, adding 4 minutes to the clock, and don’t thaw first or the seam weakens.
Any cooked bomb left at room temperature longer than 2 hours should be discarded for food safety, since the fruit filling spoils quickly.
Recipe Variations
Almond Version
Add 1/4 teaspoon almond extract to the filling and sprinkle sliced almonds on top with the sugar. The nuts toast in the oven and give a marzipan note that pairs with the cherry tartness. Expect a slightly heavier crunch on the crust.
Air Fryer Version
Cook at 175°C / 350°F for 8 minutes in a single layer, flipping at 4 minutes. The circulating air crisps the bottom better than a static oven but fits only 4 per batch. Watch the sugar so it doesn’t burn near the heating element.
Chocolate Cherry Version
Drop 3 mini dark chocolate chips into each filling scoop before sealing for a molten center. Chocolate thickens the mix further, so the bake time stays the same but the inside reads richer. Use a cherry almond dip on the side if you want more fruit flavor.
Glazed Version
Skip the turbinado sugar and brush a powdered sugar-plus-milk glaze after cooling for a donut-shop finish. The glaze adds sweetness and seals the top from drying, extending counter life by a few hours. Try a gin cocktail alongside for an adult dessert table.
Cherry Pie Bombs
Description
These bite-size cherry pie bombs wrap a thick tart-sweet cherry filling in flaky biscuit dough with a crackly sugar finish. They bake in under twenty minutes and travel well, giving you all the comfort of cherry pie without a plate or fork.
Ingredients
Instructions
-
Heat oven and line pan
Heat the oven to 190°C / 375°F and line a sheet pan with parchment paper. This prepares a non-stick surface so sugar drips will not caramelize and stick to bare metal during baking.
-
Mix cherry filling
Stir the 1 cup cherry pie filling with 1 teaspoon cornstarch and 1 teaspoon lemon juice in a small bowl until no dry starch remains. The cornstarch thickens the filling so the centers stay put and avoid leaky bottoms.
-
Separate biscuit pieces
Open the biscuit can and separate the 8 pieces of dough. Keep them close so they do not dry out while you roll the first rounds.
-
Roll dough rounds
On a lightly floured counter, roll each piece to a 4-inch round about 1/8 inch thick using a rolling pin. Roll evenly so thin spots do not tear when folded, which would let cherry juice bubble out and burn.
-
Fill and seal
Spoon 1 tablespoon of filling into the center of each round, keeping the center clear by half an inch. Brush the rim with water, fold into a half-moon, and press the edge with a fork to seal the seam tightly so the bomb will not split in the oven.
-
Egg wash and sugar
Whisk the 1 large egg with 1 tablespoon water to make the wash. Brush the tops with the wash, then sprinkle with 2 tablespoons turbinado sugar for a crackly finish; apply only to the upper dome after sealing is done.
-
Vent and bake
Cut a small 1/4-inch slit in each to let steam escape and prevent the seam from popping open. Bake on the center rack for 12 to 14 minutes until the pastry is golden and crisp and the sugar sparkles.
-
Cool on pan
Cool on the pan for 5 minutes before moving to a rack. This rest lets the crust set so it will not break when lifted.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 3g15%
- Cholesterol 25mg9%
- Sodium 420mg18%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cooled bombs keep in an airtight container in the fridge for up to 3 days; reheat in a 180°C oven for 6 minutes until crisp, and discard any left at room temperature longer than 2 hours.
- Make ahead: Chill shaped bombs 10 minutes before baking if your kitchen is warm so the seal holds and leaks less; see pasta cherry tomatoes for a savory side idea.
- Pro tip: Use parchment rather than greasing the pan, since sugar drips caramelize and stick on bare metal.
- Vent: Never skip the steam slit or trapped steam softens the top and can pop the seam open mid-bake.
