Dessert / Recipes

Cherry Pie Bombs

Thank you Lucky Leaf for sponsoring this post.

Looking for a quick and easy holiday season recipe? These Cherry Pie Bombs are the perfect fit. They’re light and flaky and taste just like mini cherry pies, and they’ll be ready to serve in no time.

November is officially here. And with fall comes the best season for pie! Do you have a favorite flavor?! Cherry pie is one of my favorites. And this recipe is the perfect solution for when you want cherry pie in a pinch.

Tips for Making Easy Cherry Pie

Ready for the ultimate hack for cherry pie? Who has time to pit cherries and why would you when Lucky Leaf has such a delicious product, already ready for you to use in any recipe! It makes these desserts so much easier to make. Lucky Leaf is my favorite brand, which is operated by a cooperative of family farmers. Fruit is grown and sourced with the highest quality ingredients and no high-fructose corn syrup or artificial flavors, colors, or preservatives are added. I used Premium Lucky Leaf Cherry Fruit Filling or Topping for this recipe, but you could easily swap it out for another flavor! Blueberry pie or peach pie? Yes, please!

Ingredients for Cherry Pie Bombs

Ready to make mini cherry pies with just a few simple ingredients? It’s that easy! For this recipe, you’ll need 1 can of refrigerated crescent rolls, 1 can of Premium Lucky Leaf Cherry Fruit Filling or Topping, 2 eggs, ½ cup powdered sugar, 1 teaspoon milk, and ¼ teaspoon vanilla extract.

Here’s How to Make These – Step by Step

It’s time to get baking! First, preheat the oven to 350 degrees and spray a muffin pan with cooking spray. Then, separate each triangle of crescent roll doll and cut them in half.

Use half of the dough pieces for the bases of these cherry pie bombs. Roll the crescent roll dough halves into balls and form them into rounds.

Place each round in a muffin pan well, forming a cup shape.

Fill each muffin pan with one tablespoon of Premium Lucky Leaf Cherry Fruit Filling or Topping on top of the dough.

Place the remaining halves on top of each cherry pie bomb, pressing with your fingers to seal the dough.

In a small bowl, beat the eggs with a fork or a whisk. Brush the tops of each pie bomb with egg wash.

Put the muffin pan in the oven and bake for 15 minutes, until golden brown. Once baked, remove the pan from the oven and allow the pie bombs to cool before removing from the pan.

To glaze the tops, mix together the powdered sugar, milk, and vanilla extract with a whisk or fork in a small bowl. Use a spoon to drizzle icing over the top of each cherry pie bomb.

Recipe FAQ

Can I use a different flavor of pie filling?

Cherry is hands down my favorite flavor to use for this recipe. But if you’re not a cherry fan, you can still make these easy mini pie treats. Swap out cherry fruit filling for other Premium Lucky Leaf Fruit Filling or Topping flavors such as blueberry, apple, or even strawberry. The possibilities are endless!

Can you make cherry pie bombs in advance?

Absolutely! These cherry pie bombs can be made the morning of a holiday get-together, or you can make a big batch to store as afternoon snacks. Make them ahead of time and let them fully cool. Once glazed, store them in an airtight container at room temperature for 2-3 days.

Can I use another flavor of extract for the glaze?

Definitely! If you don’t want to use vanilla extract, or you don’t have any on hand, it can be swapped out. Consider using almond extract for a great swap.

More Easy Desserts You’ll Love

Banana Cream Pie Bars
Strawberry Shortcake Donuts

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Cherry Pie Bombs

Looking for a quick and easy holiday season recipe? These cherry pie bombs are the perfect fit. They’re light and flaky and taste just like mini cherry pies, and they’ll be ready to serve in no time.
Print Recipe

Ingredients

  • 1 can refrigerated crescent rolls
  • 1 can Premium Lucky Leaf Cherry Fruit Filling or Topping
  • 2 eggs
  • 1/2 cup powdered sugar
  • 1 tsp milk
  • 1/4 tsp vanilla extract

Instructions

  • Preheat the oven to 350 degrees and spray a muffin pan withcooking spray.
  • Separate each triangle of crescent roll doll and cut them inhalf.
  • Use half of the dough pieces for the bases of the cherry pie ombs. Roll the crescent roll dough halves into a ball and form them into rounds.
  • Place each round in a muffin pan well, forming a cup shape.
  • Fill each muffin pan with one tablespoon of cherry filling on top of the dough.
  • Place the remaining halves on top of each cherry pie bomb, pressing with your fingers to seal the dough.
  • In a small bowl, beat the eggs with a fork or a whisk. Brush the tops of each pie bomb with egg wash.
  • Bake for 15 minutes until golden brown. Allow to cool before removing from the pan.
  • For the glaze, mix together the powdered sugar, milk, and vanilla extract with a whisk or fork in a small bowl. Use a spoon to drizzle icing over the top of each cherry pie bomb.
Author: Melissa Johnson
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