This is a simple, joyful dessert I first made on a busy summer evening when I wanted the comforts of a cherry pie without the fuss of rolling dough and waiting for an oven. Cherry pie bombs are little pockets of warm fruit and syrup wrapped in flaky biscuit layers, fried until golden, and coated in a glossy sugar glaze. They arrive at the table hot, sticky, and impossible to resist. I remember my partner coming into the kitchen and calling them "little hand pies from heaven" after the first bite. They are the kind of sweet I make when guests drop by unannounced or when the kids want a special weekend treat.

What I love most is how they preserve the characteristic tart-sweet burst of cherry pie in a single-bite format. The biscuit dough puffs and forms thin layers around the filling, creating a contrast of pillowy interior and crisp exterior. Because they are fried, the exterior develops a subtle caramelized note that pairs beautifully with the simple powdered sugar glaze. I discovered this version using canned flaky biscuits and cherry pie filling, which keeps the assembly fast and predictable. With a thermometer to hold the oil at 325 degrees Fahrenheit and a few small technique tricks, you can get consistent results every time.

Ingredients

• 16.3-ounce can Grands "Big" biscuits, flaky: These refrigerated biscuits are designed to separate into layers, creating a quick flaky shell. Look for Pillsbury Grands for consistent size. If you prefer a thinner crust, press the layers slightly thinner with your fingers or a rolling pin.
• 21-ounce can cherry pie filling: Use a good-quality brand with whole cherries and thick syrup for the right texture and flavor. The filling provides both fruit and syrup, so measure by tablespoons to avoid overfilling.
• 2 cups powdered sugar: Sift if you notice any lumps to ensure a smooth glaze. Powdered sugar dissolves quickly in the milk to create a glossy coating.
• 1/4 cup milk: Whole milk yields a richer glaze, but 2 percent or skim works in a pinch. Adjust quantity slightly to reach desired glaze thickness.
• 1 tablespoon light corn syrup: Optional but helpful for a sheen and a stable finish that resists cracking. Can be omitted for a more matte glaze.
• Vegetable oil for frying: Use a neutral oil with a high smoke point, such as canola or vegetable oil. You will need enough oil to fill a 2 to 3 quart heavy-bottomed saucepan halfway, so the dough balls are fully submerged during frying.

Instructions

Prepare the oil and equipment: Fill a 2 to 3 quart heavy-bottomed saucepan a little over half full with vegetable oil. Attach a candy or deep-fry thermometer to the side and heat to 325 degrees Fahrenheit. Maintaining exactly 325 degrees is critical to cook the interior without over-browning the outside. Have a slotted spoon, a plate lined with paper towels, and a cooling rack ready. Shape the dough: Open the can of biscuits and separate each into its flaky layers by pulling gently at the center. Flatten each layer with your fingers or a rolling pin into a circle roughly 3 to 3 1/2 inches across. Do not roll paper-thin; you want enough dough to contain a tablespoon of filling and still seal. Fill and seal: Place 1 tablespoon of cherry pie filling in the center of the dough round. Be careful to avoid large, hard cherry pits if present. Pinch the edges of the dough tightly together to form a seam, then roll the seam under and smooth into a ball so there are no exposed gaps. A well-sealed seam prevents oozing while frying. Fry carefully: Lower 2 to 3 dough balls gently into the 325-degree oil using a slotted metal spoon. Move them frequently so they do not stick to the pan and so all sides color evenly. Cook until golden brown on all sides, about 4 to 6 minutes, adjusting heat as needed to hold 325 degrees. Remove to paper towels to drain excess oil. Glaze and finish: While bombs cool slightly, whisk powdered sugar, milk, and light corn syrup until smooth. Toss each warm dough ball in the glaze to coat, lift and allow excess to drip off, then place onto parchment paper or a rack to set. Serve warm for the best contrast between crisp exterior and hot jammy interior.

Storage Tips

For short-term storage keep the cooled, glazed pieces in a single layer in an airtight container at room temperature for up to 48 hours. Avoid refrigeration as it can cause the glaze to sweat and the dough to become firmer. For longer storage, freeze un-fried assembled balls on a baking sheet until solid, then transfer to a freezer bag for up to three months. When ready to serve fry from frozen at the same oil temperature but add 1 to 2 minutes of cook time. To re-crisp leftovers, warm briefly in a 350 degree Fahrenheit oven for 6 to 8 minutes.

Ingredient Substitutions

If you do not have flaky biscuits, use one full biscuit per bomb and reduce frying time slightly because thicker dough cooks faster. You can substitute apple pie filling or peach filling for a different fruit profile. For a lighter glaze, replace milk with half-and-half or almond milk, though the sheen will be slightly different. To make these gluten-free use a store-bought gluten-free biscuit dough and check the pie filling label for certification. Use pie dough for a flakier, thinner shell and increase frying temperature to 350 degrees Fahrenheit with closer monitoring.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast between hot and cold. Garnish with a sprinkle of flaky sea salt for a modern twist or a dusting of extra powdered sugar for a classic look. For brunch offer with coffee and a fruit salad. For a party arrange on a platter with decorative doilies and small forks. These pair well with sparkling wine for an adult gathering or milk and hot chocolate for kids.

Cultural Background

The idea of encasing fruit in dough is central to many culinary traditions, from turnovers to empanadas. Cherry pie bombs are an American shortcut inspired by classic hand pies and fairground-style fried desserts. In the southern United States fried fruit-filled doughs have a long history at county fairs, where portability and quick cooking were essential. This version modernizes the concept using refrigerated biscuit dough to capture the layered texture of a conventional pie crust without the labor of rolling and crimping.

Seasonal Adaptations

In summer use fresh cooked cherry preserves instead of canned filling for a brighter fruit flavor; reduce added sugar in the glaze to compensate. For fall swap to apple cinnamon filling and add a pinch of ground nutmeg to the dough edge before sealing. During winter use canned blueberry or cranberry-orange filling and finish with an orange-flavored glaze by adding 1 teaspoon of zest to the sugar mixture. For holiday parties make mini-bombs and dust with edible glitter or colored sugar for festive appeal.

Meal Prep Tips

Assemble the filled balls and place them on a parchment-lined tray in a single layer to freeze solid before transferring to bags. Label with the date and fry straight from frozen, keeping an eye on color. Prepare the glaze while the first batch is frying so you can glaze as they come out for maximum shine. Use a digital probe thermometer to maintain oil temperature and rotate batches so each bomb cooks evenly. Keep extra parchment and paper towels handy to manage oil and glazing stations efficiently.

These little bombs capture the heart of cherry pie in every bite. They are forgiving, festive, and fast, making them a go-to when you want a homemade dessert with minimal fuss. I encourage you to make a small batch first to practice sealing and frying, then scale up for gatherings. Share them warm and watch them disappear quickly.