Cherry Pie Bombs
Delightful bite-sized treats filled with sweet, tangy cherry filling wrapped in a flaky crust, perfect for gatherings and special occasions.
Ingredients
For the Dough
- 2 cups Flour All-purpose flour or whole grain for added fiber.
- 1/2 cup Butter Cold and cut into small pieces.
- 1 tbsp Sugar To sweeten the dough.
- 1/2 tsp Salt Enhances flavor.
- 4-6 tbsp Cold water To bring dough together.
For the Filling
- 2 cups Cherry filling Use fresh cherries, frozen, or canned, with cornstarch for thicker consistency.
- 1/2 cup Sugar Adjust based on sweetness of cherries.
- 1 tsp Cinnamon Enhances cherry flavor.
- 1 large Egg For egg wash.
Instructions
Preparation
- If making pie dough from scratch, combine flour, butter, sugar, and salt in a bowl, mixing until crumbly.
- Gradually add cold water until the dough forms. Wrap in plastic and chill for at least 30 minutes.
Filling Preparation
- In a bowl, combine cherry filling, adjusting sugar and adding a sprinkle of cinnamon.
- If using fresh cherries, pit and chop them, then toss with sugar and a little cornstarch for thickening.
Assembly
- On a floured surface, roll out the chilled pie dough to about 1/8-inch thick.
- Using a circular cutter, cut out circles approximately 4 inches in diameter.
- Place a spoonful of cherry filling in the center of each dough circle.
- Fold the sides up over the filling, pinching the seams to seal.
Baking
- Transfer the filled bombs to a lined baking sheet.
- Brush the tops with egg wash to achieve a golden color.
- Preheat oven to 375°F (190°C) and bake for about 25-30 minutes, or until golden brown.
- Let the bombs cool slightly before enjoying. Serve warm for the best flavor.
Notes
For an indulgent touch, serve warmed Cherry Pie Bombs with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. You can freeze unbaked bombs for up to three months.