This recipe for Cherry Pie Bombs has been one of my favorite quick desserts for years. I first put it together on a busy Saturday when I wanted the nostalgic flavor of cherry pie without the fuss of rolling crusts and watching a big pie bake. The result surprised me the way a simple combination of canned flaky biscuits and cherry pie filling can produce a crisp golden shell and a warm jammy interior that tastes like a miniature pie. They are joyful to make with kids because they are hands on, fast, and deliver big smiles at the first bite.

What makes these irresistible is the contrast of textures. The exterior becomes crisp and slightly crunchy from frying, while the inside stays soft and bursting with cherry filling. The ribbon of glossy glaze adds brightness and just enough sweetness to balance the fruit. I often bring a batch to potlucks and family gatherings because they travel well and are a crowd pleaser. The whole process from start to finish takes about 25 minutes which makes them perfect for an impromptu treat or a last minute dessert when guests arrive.

Ingredients

• Flaky biscuit dough Use one 16.3 ounce can of Grands Big flaky biscuits. The layers make it easy to split and form a pocket that fries to a tender but sturdy shell. If you prefer a flakier texture try a high quality brand labeled flaky.
• Cherry pie filling One 21 ounce can of cherry pie filling provides the classic jammy center. Look for brands that use whole cherries for better texture and flavor.
• Powdered sugar Two cups for the glaze. Powdered sugar dissolves easily and gives a smooth glossy finish.
• Milk One quarter cup whole or two percent milk to thin the glaze and give a creamy mouthfeel.
• Light corn syrup One tablespoon, optional but recommended for a shiny, stable glaze that sets well.
• Vegetable oil Neutral oil for frying. Use enough to fill a 2 to 3 quart heavy saucepan a little over half full so the bombs can float and cook evenly.

Instructions

Prepare the oil and stationFill a 2 to 3 quart heavy bottomed saucepan a little over half way with vegetable oil. Place a deep fry thermometer on the pan and heat the oil to a steady 325 degrees Fahrenheit. Arrange a plate lined with paper towels and a cooling rack over a baking sheet nearby for draining and cooling. Have a slotted spoon ready.Flatten the biscuitsOpen the can of biscuits and separate the flakey layers by pulling the center apart. Gently press each half with your fingers or use a rolling pin to flatten into a small circle about three inches across. Do not roll paper thin. The dough should be thin enough to seal but thick enough to hold filling without tearing.Fill and sealPlace about one tablespoon of cherry pie filling in the center of each dough circle. Be careful not to overfill to avoid leaking. Pinch the edges together firmly and then roll the seams inward to form a smooth ball. A good seal prevents the filling from escaping while frying.Fry the bombsWorking two to three at a time so the pot is not overcrowded carefully lower the dough balls into the 325 degrees oil with a slotted spoon. Use the spoon to move them gently so they do not stick and to turn them frequently. Fry until all sides are evenly golden brown, about five minutes per batch. Maintain 325 degrees and adjust the heat as necessary.Drain and glazeTransfer the fried bombs to the paper towel lined plate to absorb excess oil. In a small bowl whisk two cups powdered sugar with one quarter cup milk and one tablespoon light corn syrup until smooth. Toss each warm bomb in the glaze or spoon glaze over them. Lift to let excess drip off and place on parchment paper or a cooling rack to set.ServeAllow glaze to dry for about ten minutes or serve warm immediately. These are best eaten within a few hours while still tender. If you are frying from frozen expect a slightly longer cook time and lower the temperature to ensure even cooking.

Storage Tips

Keep these bite sized treats in an airtight container at room temperature for up to two days. If you plan to refrigerate they will become denser and the glaze may soften, so I do not recommend refrigeration for short term storage. For long term storage freeze unglazed bombs in a single layer on a baking sheet then place them in a freezer bag for up to three months. Fry from frozen at a slightly lower temperature and for a few extra minutes so the center heats through without burning the crust. Reheat leftover fried pieces in a 325 degree oven for a few minutes to crisp up.

Ingredient Substitutions

If you prefer a flakier crust you can use store bought pie dough instead of biscuit dough. When using pie dough fry at 350 degrees Fahrenheit and watch carefully because cook time will be shorter. To make these dairy free swap the milk in the glaze for almond milk or oat milk and choose a biscuit dough that is labeled dairy free. For a less sweet glaze reduce powdered sugar slightly and add a splash more milk to reach desired consistency. You can also swap cherry filling for apple pie filling or blueberry preserves using the same method.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar or a scoop of vanilla ice cream for a decadent plated dessert. For a brunch presentation arrange them on a platter with fresh cherries and mint for color. They also pair well with strong coffee or a glass of milk. For parties place them in a basket lined with parchment and provide small tongs so guests can pick without getting sticky fingers.

Cultural Background

Miniature fried pies have roots in many American home cooking traditions where cooks translated full sized pies into portable handheld treats. State fairs and county fairs popularized fried fruit filled pastries that could be eaten while walking. This version uses canned biscuit dough which is a modern convenience inspired by those classic fried turnovers. The use of cherry filling recalls the long American love of cherry pie as a symbol of home style baking.

Seasonal Adaptations

In summer swap the canned cherry filling for fresh cooked cherries with a touch of sugar and cornstarch to thicken. In autumn try apple pie filling spiced with cinnamon and nutmeg. For holiday gatherings use cranberry orange filling with a splash of orange zest in the glaze. Small adjustments to filling flavors allow this method to work year round.

Meal Prep Tips

Assemble the filled balls ahead of time and freeze them on a tray in a single layer. Once frozen transfer to a freezer bag and fry directly from frozen. This makes it easy to serve fresh tasting fried bites with minimal last minute work. Keep glaze separate until just before serving and warm it slightly if needed to thin it for tossing. Use airtight containers and parchment between layers to keep them from sticking if you refrigerate for short term storage.

Success Stories

I once made a tray for a school bake sale and they sold out before lunch. Neighbors often tell me they prefer these to full pies because they are less messy and easier to transport. One reader replaced the cherry with lemon curd and declared it a new favorite. Stories like that are why I love sharing this recipe it invites playful variation and always earns compliments.

Give these a try whether you want a quick weekend treat or a fuss free dessert for company. They are forgiving to make, adaptable to many fillings, and bring the flavors of a classic cherry pie into a small perfect bite.