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Cherry Pie Bombs

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 bombs
Author: [Your Website/Blog Name]

The Story Behind the Bombs

Is there anything more comforting than the smell of warm cherry pie filling the house? But let’s be honest, making a pie from scratch—the chilling, the rolling, the intricate lattice work—can feel like a weekend project. What if you could capture all that nostalgic, fruity joy in a single, pop-able bite that takes a fraction of the time?

Enter the Cherry Pie Bomb. This recipe is a game-changer for busy bakers, dessert lovers, and anyone with a sudden sweet tooth. It takes the classic, beloved flavor of cherry pie and transforms it into a fun, portable, and utterly addictive treat. By using a simple shortcut ingredient—crescent roll dough—we bypass the most labor-intensive part of the process without sacrificing an ounce of deliciousness. The result is a golden-brown, sugar-crusted pastry that, when pulled apart, reveals a molten, sweet-tart cherry heart. They are the ultimate crowd-pleaser, perfect for potlucks, holiday parties, or a quick and satisfying family dessert.

Recipe Details

  • Intensity Level: Super Easy. This is a fantastic recipe for beginners, teens learning to bake, or anyone needing a last-minute dessert. It requires no special skills or equipment, just a willingness to get your hands a little dusty with powdered sugar.

  • Lasting Power & Storage: Cherry Pie Bombs are truly at their peak served warm, when the filling is luxuriously gooey. However, you can store cooled bombs in an airtight container at room temperature for up to 2 days. Be aware that the crust will soften over time. To re-crisp, warm them in a 300°F (150°C) oven or air fryer for 5 minutes. They can also be frozen after baking. Once completely cool, freeze them on a parchment-lined baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F (175°C) oven for 8-10 minutes.

Ingredients

For the Bombs:

  • 2 cans (8 oz each) refrigerated crescent roll dough sheets (or standard crescents, pinched together)

  • 1 can (21 oz) cherry pie filling

  • 1/4 cup (½ stick / 56g) unsalted butter, melted

  • All-purpose flour, for dusting

For the Cinnamon Sugar Coating:

  • 1/2 cup (100g) granulated sugar

  • 1 teaspoon ground cinnamon

  • A pinch of fine sea salt

For the Vanilla Glaze (Optional but Recommended):

  • 1 cup (120g) powdered sugar

  • 2-3 tablespoons milk or heavy cream

  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare for Assembly

A little prep makes the assembly process smooth and quick.

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This is crucial as the cherry filling can bubble over and stick.

  2. In a small, shallow bowl, mix the 1/2 cup of granulated sugar, 1 teaspoon of cinnamon, and a pinch of salt. This is your cinnamon sugar coating.

  3. Pour the melted butter into another small, shallow bowl.

  4. Lightly dust your work surface with flour. If you are using standard crescent roll dough (the kind perforated into triangles), you will need to press the perforations together firmly to create two large rectangles per can. If you have the “dough sheet” version, you’re already a step ahead!

Step 2: Assemble the Bombs

This is the fun part! Think of it as creating little pastry packages.

  1. Unroll the first crescent dough sheet onto your floured surface. Using a rolling pin, gently roll it out just enough to smooth it and ensure the seams are sealed.

  2. Use a pizza cutter or a sharp knife to cut the dough into 16 equal squares. Repeat with the second can of dough. You should have 32 squares total.

  3. Place a small spoonful of cherry pie filling (about 1-2 cherries and a little bit of sauce) in the center of 16 of the dough squares.

  4. Top each cherry-filled square with one of the remaining plain dough squares.

  5. Now, for the most important step: sealing. Take a fork and dip it in a little flour. Press the tines firmly around the edges of each “bomb” to crimp and seal the two dough squares together completely. Ensure there are no gaps, or the filling will escape during baking.

Step 3: Coat and Bake

This step gives the bombs their signature sweet, crackly crust.

  1. Working one at a time, carefully dip the entire top and bottom of a sealed bomb into the melted butter, allowing the excess to drip off.

  2. Immediately transfer the buttered bomb to the cinnamon sugar bowl, rolling it and pressing gently to coat it thoroughly on all sides.

  3. Place the finished bomb on your prepared baking sheet. Repeat with the remaining bombs, spacing them about 1-2 inches apart on the sheet.

  4. Bake for 12-15 minutes, or until the bombs are puffed up and a deep golden brown. The cinnamon sugar will have formed a delicious, caramelized crust.

Step 4: Drizzle and Serve

  1. While the bombs are baking, make the optional vanilla glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add the remaining milk, one teaspoon at a time, until you reach a drizzle-able consistency.

  2. Remove the bombs from the oven and let them cool on the baking sheet for at least 5 minutes. They will be extremely hot inside!

  3. Transfer the bombs to a wire rack set over the baking sheet (to catch drips) and drizzle generously with the vanilla glaze.

Step 5: Enjoy the Gooey Goodness!

Serve these bombs warm. The moment someone breaks one open to reveal the steamy, vibrant cherry filling is pure magic. They are perfect on their own or with a scoop of vanilla ice cream for the ultimate à la mode experience.

Nutrition Information

Important Note: Nutritional values are an estimate and can vary significantly based on the specific brands of ingredients used, particularly the crescent dough and pie filling.

  • Serving Size: 1 bomb (with glaze)

  • Calories: ~210

  • Total Fat: 8g

  • Saturated Fat: 3.5g

  • Cholesterol: 5mg

  • Sodium: 280mg

  • Total Carbohydrates: 34g

  • Dietary Fiber: 0g

  • Sugars: 22g

  • Protein: 2g

Dietary Adjustments & Flavor Variations:

  • Other Fillings: The possibilities are endless! Use apple pie filling, blueberry pie filling, or even a thick lemon curd.

  • Nutella Version: For a chocolate-hazelnut twist, skip the pie filling and place a small dollop of Nutella in the center of each dough square.

  • Glaze Variations: Substitute the milk in the glaze with lemon juice for a tangy lemon glaze that pairs beautifully with the cherries.

  • Simpler Option: If you’re in a real rush, you can skip the butter and cinnamon sugar coating and simply bake the sealed bombs, then dust them heavily with powdered sugar after they cool.

Final Thoughts

Cherry Pie Bombs are more than just a recipe; they are a testament to the joy of simple, approachable baking. They prove that you don’t need to spend hours in the kitchen to create a dessert that feels special and tastes incredible. This recipe is a fantastic way to get kids involved in the kitchen, and it’s guaranteed to bring smiles to the table.

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