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Cherry Pie Bombs
Ah, Cherry Pie Bombs! The mere mention of them takes me back to summer afternoons spent in my grandmother’s kitchen. The scent of fresh cherries wafting through the air, laughter bubbling around the table, and of course, the inevitable cherry pie that made its grand entrance. These delightful little treats are like a hug in pastry form; warm, gooey, and utterly irresistible. I love making these cherry bombs not just for their deliciousness but also for the memories they evoke. Who wouldn’t want to take a bite of nostalgia on a plate?
What makes this recipe so special, you ask? The combination of sweet cherries bursting with flavor, encased in a flaky pie crust, topped with a creamy glaze is like a mini celebration of summer in every bite! Plus, they’re incredibly fun to make. Honestly, it’s hard to mess up these beauties—each bite is still pure joy, no matter how “bomb” they might look!
What’s in Cherry Pie Bombs?
- Fresh or Frozen Cherries: 2 cups, pitted. These sweet gems are the star of the show! Fresh is always best if they’re in season, but frozen works just as well—just thaw them out.
- Granulated Sugar: 1/2 cup. This will sweeten your cherry filling perfectly. If you’re looking to cut back on sugar, you can substitute with a natural sweetener.
- Cornstarch: 2 tbsp. This helps to thicken the cherry filling, giving it that delightful gooey texture without making it too runny.
- Vanilla Extract: 1 tsp. A dash of this adds a warm, comforting flavor that pairs beautifully with cherries.
- Lemon Juice: 1 tbsp. Just a splash to brighten up the flavor! It balances the sweetness and enhances the cherry’s deliciousness.
- Refrigerated Pie Crust: 1 roll (or homemade pie dough if you’re feeling fancy). Store-bought is my go-to for ease, but there’s no shame in whipping up your own!
- Egg: 1, for the egg wash. This gives your bombs that beautiful golden-brown color.
- Milk: 2 tbsp. Mixed with the egg for that shiny finish—who can resist a bit of shine?
- Powdered Sugar: 1/4 cup, for glaze. Because what’s a cherry bomb without some sugary goodness on top?
- Water: 1 tbsp, to mix with the powdered sugar for the glaze. Just enough to create a perfect drizzle.
- Crushed Graham Crackers: Optional for garnish. A fun little crunch that takes these bombs to the next level!
Is Cherry Pie Bombs Good for You?
Now, let’s talk about health because, come on, even sweet treats like these deserve a moment of honesty! Cherries are packed with antioxidants and vitamins that are great for reducing inflammation and supporting heart health. Plus, they add a delightful burst of flavor that can brighten your mood (cheers to that!). However, let’s be real: these treats do have sugar and refined carbs, mainly from the granulated sugar and pie crust. So, moderation is key! Enjoy these yummy bites as part of a balanced diet.
Ingredients List
- Fresh or Frozen Cherries: 2 cups, pitted
- Granulated Sugar: 1/2 cup
- Cornstarch: 2 tbsp
- Vanilla Extract: 1 tsp
- Lemon Juice: 1 tbsp
- Refrigerated Pie Crust: 1 roll
- Egg: 1 (for egg wash)
- Milk: 2 tbsp (for egg wash)
- Powdered Sugar: 1/4 cup (for glaze)
- Water: 1 tbsp (for glaze)
- Crushed Graham Crackers: Optional for garnish
How to Make Cherry Pie Bombs?
- Prepare the Cherry Filling: In a medium saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Cook for about 5-7 minutes until the cherries release their juices and the mixture thickens. Remove from heat and let cool.
- Roll Out Dough: Preheat your oven to 400°F (200°C). Roll out the pie crust on a lightly floured surface and cut into 4-6 inch circles using a round cutter or a bowl.
- Fill the Dough: Place a tablespoon of the cooled cherry filling into the center of each dough circle. Be careful not to overfill, as it may ooze out during baking.
- Seal the Bombs: Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal securely. Ensure that there are no gaps for the filling to escape.
- Egg Wash: In a small bowl, whisk together the egg and milk. Brush the tops of the sealed pie bombs with the egg wash to achieve a golden-brown finish.
- Bake: Place the filled and brushed bombs on a lined baking sheet. Bake in the preheated oven for 15-18 minutes or until the tops are crispy and golden-brown.
- Glaze: While the pie bombs are baking, prepare the glaze by mixing the powdered sugar and water until smooth. Adjust the consistency if necessary.
- Finish the Bombs: Once baked, remove the pie bombs from the oven and let them cool for a few minutes. Drizzle the sugar glaze over the warm bombs. Optionally, sprinkle crushed graham crackers on top.
Sweet Tips and Fun Variations
- Serve warm for the best experience, as the cherry filling will be gooey and delicious—you want that delightful ooze!
- These can be made ahead of time and reheated in the oven for a few minutes before serving. Perfect for gatherings!
- Feel free to mix things up with different fruits or maybe add a hint of cinnamon to elevate the flavor!
So there you have it! I encourage you to give these Cherry Pie Bombs a shot—I promise they’ll bring a smile to your face, just like they do for me. When you bite into that crispy crust and get that burst of sweet cherry filling, you’ll know you’ve reached dessert heaven. And hey, share your own stories and versions of this recipe with me. Let’s keep the cherry vibes alive!
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