Description
Sweet, fruity, and filled with gooey cherry pie filling — these handheld cherry pie bombs are flaky, easy to make, and perfect for dessert lovers!
Ingredients
For the Dough:
2 cups all-purpose flour (or gluten-free flour blend)
½ cup unsalted butter, cold and cubed
¼ tsp salt
4–6 tbsp ice water
For the Cherry Filling:
1 cup fresh or frozen cherries (pitted)
¼ cup sugar or powdered erythritol (for low-carb option)
1 tsp vanilla extract
½ tsp almond extract (optional, for classic cherry flavor)
1 tbsp cornstarch or arrowroot powder (to thicken)
Pinch of salt
Optional Egg Wash & Toppings:
1 egg + 1 tbsp water (for brushing)
Powdered sweetener or coarse sugar for dusting
Instructions
In a bowl, cut cold butter into flour using a pastry cutter until mixture resembles coarse crumbs. Add water one tablespoon at a time to form a dough. Chill for 15 minutes.
In a small saucepan, combine cherries, sweetener, vanilla, almond extract, cornstarch, and salt. Cook over medium heat, stirring until thickened (~5–7 mins). Let cool.
Roll out dough on parchment paper or lightly flour your surface and roll into a thin rectangle. Cut into squares or circles (about 3 inches wide).
Spoon about a teaspoon of cherry filling into the center of each dough round. Fold in half and press edges to seal. Crimp with a fork if desired.
Place pie bombs on a baking sheet. Brush tops with egg wash.
Bake at 375°F (190°C) for 15–18 minutes or until golden and flaky.
Cool completely and dust with powdered sweetener before serving.
- Prep Time: 20 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 12
- Calories: 140
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g