Cherry Pie Bombs


  • 2 cups cherries, pitted and halved (fresh, canned, or frozen)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 package refrigerated pie crusts (or homemade pie dough)
  • 1 small egg, beaten (for egg wash)
  • Optional: coarse sugar for sprinkling


  1. Prepare the Filling:
    • In a medium saucepan, combine cherries, sugar, vanilla extract, and cinnamon. Cook over medium heat until cherries release their juices, about 5-7 minutes.
    • Mix cornstarch with cold water in a small bowl until smooth. Stir into the cherry mixture. Continue cooking, stirring constantly, until the filling thickens, about 2 minutes. Remove from heat and let cool completely.
  2. Prepare the Dough:
    • Preheat your oven to 375°F (190°C).
    • Roll out your pie dough on a lightly floured surface to about 1/8-inch thickness. Using a cookie cutter or a glass, cut out circles about 3 inches in diameter.
  3. Assemble the Pie Bombs:
    • Place a spoonful of the cherry filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork, ensuring no filling leaks out during baking.
    • Brush each pie bomb with the beaten egg and sprinkle with coarse sugar if desired.
  4. Baking:
    • Arrange the pie bombs on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until they are golden brown.
  5. Serving:
    • Let the cherry pie bombs cool slightly before serving. They can be enjoyed warm or at room temperature, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Nutritional Information

For those interested in the dietary aspect, this section will provide an analysis of the calories, sugar, and fat content of cherry pie bombs, along with tips for creating

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