Fried Cherry Pie Bites (Crispy, Gooey & Ready in 30 Minutes!)
Golden, deep-fried dough balls stuffed with juicy cherry filling and rolled in cinnamon sugar.
I make these Cherry Pie Bites whenever I want something that feels carnival-level indulgent but comes together in my own kitchen in under 30 minutes. They’re golden, deep-fried dough balls rolled in cinnamon sugar and stuffed with juicy cherry filling — think bomboloni meets cherry pie. They disappear in minutes every single time.
I also love that you can prep the dough ahead and fry them fresh when guests arrive. If you want a baked version for a lighter day, check out the quick cherry pie bites recipe — but if you’re going all in, stick with this one.
Why you’ll love this dish
These aren’t your average baked bites. The deep-fried dough is pillowy inside and slightly crisp outside, and that cinnamon-sugar coating adds warmth and crunch that makes them completely addictive.
- Ready in 30 minutes
- mix, fry, roll, done.
- Crowd favorite
- the kind of thing people hover around the plate for.
- No special equipment needed
- just a pot, a thermometer, and a slotted spoon.
- Customizable filling
- cherry today, blueberry or apple tomorrow.
“They taste like a county fair and a cherry pie had a baby.” — what my sister said after eating six in a row.
How this recipe comes together
Here’s the quick picture before you start:
- Make a simple dough and let it rest briefly.
- Portion into balls, press in cherry filling, and seal tight.
- Fry in hot oil until deeply golden all around.
- Roll immediately in cinnamon sugar while still warm.
What you’ll need
For the dough:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ¾ cup whole milk (warm)
- 1 large egg
- 2 tablespoons unsalted butter, melted
For the filling:
- 1 can (21 oz) cherry pie filling — pick out the whole cherries, you’ll use 1–2 per bite plus a small spoonful of the gel
For frying:
- Neutral oil (vegetable, canola, or sunflower) — enough for at least 2 inches depth in your pot
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
Substitution notes: Use refrigerated biscuit dough cut into portions for a quicker shortcut — it fries beautifully. Swap cherry filling for blueberry, apple, or strawberry. Add a pinch of nutmeg to the cinnamon sugar for extra warmth.
Step-by-step instructions
1. Make the dough
In a large bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk the warm milk, egg, and melted butter. Pour the wet into the dry and stir just until a soft dough forms. Don’t overwork it — it should be slightly tacky but not sticky. Rest for 10 minutes covered.
2. Prep your filling
Spoon out whole cherries from the can and set aside. Keep some of the thick gel filling too — you’ll add a small spoonful with each cherry for that jammy interior.
3. Portion and fill
Divide the dough into about 16 equal pieces. Flatten each piece in your palm into a small disc. Place 1–2 cherries and a tiny spoonful of filling in the center. Bring the edges up around the filling and pinch firmly to seal. Roll gently into a smooth ball. Make sure the seam is tight — any gap will leak oil into the filling when frying.
4. Heat the oil
Pour oil into a heavy-bottomed pot or deep skillet to at least 2 inches deep. Heat to 350°F (175°C). Use a thermometer — too cool and the dough absorbs oil; too hot and the outside burns before the center cooks.
5. Fry in batches
Carefully lower 4–5 balls at a time into the hot oil. Fry for 3–4 minutes, turning them gently with a slotted spoon so they brown evenly on all sides. They should be deep golden — not pale, not dark brown.
6. Drain and coat immediately
Transfer fried bites to a paper towel-lined plate for just 30 seconds, then roll them while still hot in the cinnamon sugar mixture. The heat helps the sugar cling perfectly.
7. Serve warm
These are best eaten within 20–30 minutes of frying while the outside is still slightly crisp and the cherry filling inside is warm and jammy.
01Ingredients
For the Dough
For the Filling
For Frying
For the Cinnamon Sugar Coating
02Method
- Preparation
- Filling Preparation
- Forming Bites
- Frying
- Serving
Tap a step when it's done. The next one lights up.
0 OF 12 DONE03Recipe notes
- 01These are best eaten fresh. Store leftovers uncovered at room temperature for up to 4 hours to prevent sogginess. For optimal reheating, use an air fryer or oven and re-roll in cinnamon sugar after heating.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
How to plate and pair
Pile them in a paper-lined basket or a wooden bowl for that rustic, market-stall look. Dust with extra powdered sugar right before serving for a gorgeous snow effect. Serve with a small bowl of vanilla ice cream on the side for dipping, or pair with hot coffee, espresso, or chai — the cinnamon notes in the coating play beautifully with all three. For a party, skewer each bite with a toothpick and arrange on a tiered tray.
Storage and reheating tips
These are best fresh, ideally within an hour of frying. If you have leftovers, store them uncovered at room temperature for up to 4 hours — airtight containers trap steam and make them soggy. In the fridge they keep for up to 2 days; reheat in an air fryer at 350°F for 3–4 minutes or in an oven at 375°F for 5–7 minutes, and re-roll in cinnamon sugar after. Avoid the microwave — it turns the dough rubbery. You can also freeze assembled, unfried balls on a tray, then bag them and fry from frozen, adding 1–2 minutes to the fry time.
Creative twists
Drizzle melted dark chocolate over the sugar-coated bites just before serving for an extra indulgent finish. Swap the cinnamon sugar for a lemon glaze made with powdered sugar and lemon juice. Try a blueberry-cherry mixed filling for a more complex flavor. Add a small cube of cold cream cheese alongside the cherry filling for a cheesecake-meets-pie interior. Or spice up the coating with cardamom or ginger for something a little more unexpected.
Common questions
Do I have to use homemade dough?
No. Refrigerated biscuit dough like Pillsbury Grands, cut into quarters, works really well and cuts prep to almost nothing. The texture will be slightly more bready but still delicious.
What if I don’t have a thermometer?
Drop a small piece of dough into the oil. If it sizzles immediately and floats to the surface, you’re at roughly the right temperature. If it sinks and sits, the oil is too cool.
Why did my bites burst open while frying?
The seam wasn’t tight enough, or they were overfilled. Use only 1–2 cherries per bite and a tiny spoonful of gel. Seal firmly and roll into a smooth ball before frying.
Can I air fry these instead?
You can, but the result will be different — more like baked buns than fried dough bites. Brush with oil and air fry at 375°F for 8–10 minutes. They’ll still taste good but won’t have the same exterior you see in the photo.
How many does this recipe make?
About 16 bites, depending on how large you portion the dough.
Conclusion
These Cherry Pie Bites are the real deal — golden, fried, cinnamon-sugared, and hiding a pocket of warm cherry filling inside. They’re the kind of treat that makes a kitchen smell incredible and a plate empty fast. Make them once and they’ll become a regular request.
Keto Desserts
Dessert
Dessert
