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These easy cherry pie bombs are the perfect shortcut when you’re craving cherry pie without making an entire pie! Made with flaky crescent roll dough, sweet cherry filling, and a simple vanilla glaze, they’re quick, easy, and SO fun to serve.
A Little Cherry Pie Shortcut!
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 I had to share these cherry pie bombs because they’re the perfect solution when you’re craving cherry pie in a pinch!
You get all that sweet cherry pie goodness in these adorable little treats, and they’re SO easy to make! Instead of making pie dough and preparing cherry filling from scratch, we’re using refrigerated crescent rolls and canned cherry fruit filling. I love a good shortcut, especially when the results are this cute!
I used Premium Lucky Leaf Cherry Fruit Filling or Topping for these, but you can absolutely switch up the flavor if you’d like. Blueberry or peach would be SO good, too!
And that little drizzle of vanilla glaze?! YES! It’s the sweetest finishing touch on top of the flaky, golden crescent roll dough and gooey cherry filling. If you love cherry pie but don’t always have time to make a whole pie, you have to try these!
P.S. If you love apple pie as much as I love cherry pie, my Apple Pie Cinnamon Rolls are another fun fall treat to check out!
Cherry Pie Bombs
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 with cooking 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.
Notes
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Filling variations: Swap the cherry fruit filling for blueberry, peach, or apple filling.
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Glaze variation: Almond extract can be substituted for vanilla extract.
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Cooling: Allow the cherry pie bombs to cool before removing them from the muffin pan.
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Make ahead: These can be prepared the morning of a gathering.
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Storage: Once completely cooled and glazed, store in an airtight container at room temperature for 2–3 days.
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