Delicious Cherry Pie Bombs for a Cozy Night
These delightful bite-sized desserts combine a flaky, golden pastry crust with a luscious cherry filling that bursts with flavor.
Equipment
- Mixing Bowl
- Saucepan
- Rolling Pin
- Baking Sheet
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Provides structure for the pastry.
- 0.5 cup Granulated sugar Sweetens both the filling and the dough.
- 1 pinch Salt Balances the sweetness and tartness.
- 0.5 cup Unsalted butter Cold and cubed for a flaky crust.
- 4-5 tablespoons Ice water Helps bring the dough together.
Filling Ingredients
- 2 cups Fresh or frozen cherries Pitted, the star of the recipe.
- 2 tablespoons Cornstarch Thickens the cherry filling.
- 1 tablespoon Lemon juice Brightens the flavor of the cherries.
Egg Wash
- 1 large Egg Beaten with water for a golden finish.
- 1 tablespoon Water Mixed with egg for egg wash.
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of granulated sugar, and a pinch of salt. Mix until well combined.
- Add ½ cup of cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add 4-5 tablespoons of ice water, mixing the dough with a fork after each addition until it comes together.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium saucepan over medium heat, combine 2 cups of cherries, ½ cup of granulated sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Cook for 5-7 minutes until thickened.
- Remove the cherry filling from heat and let it cool while preheating the oven to 375°F (190°C).
- Roll out one disc of dough to about ¼-inch thickness and cut out circles, approximately 4-5 inches in diameter.
- Place a tablespoon of cooled cherry filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges.
- Transfer the filled pie bombs to a lined baking sheet. Repeat with remaining dough and filling.
- Whisk together one egg and a tablespoon of water for the egg wash. Brush the tops of each pie bomb.
- Bake for 20-25 minutes until golden brown and filling is bubbling. Let cool on a wire rack before serving.
Notes
These pie bombs can be served warm with ice cream or whipped cream. They can also be stored in an airtight container in the refrigerator for up to 3 days.