I could have this on repeat and never get sick of it. It’s just so delicious!

1 package (14.1 oz) refrigerated pie crusts
1 cup cherry pie filling
1 tablespoon cornstarch
1/2 teaspoon almond extract
1 egg, beaten
1 tablespoon water
Coarse sugar, for sprinkling (optional)
Directions
1. Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the cherry pie filling with cornstarch and almond extract; this helps in thickening the filling and enhancing its flavor.
3. Unroll the pie crusts and, using a 3-inch cookie cutter, cut out circles from the crust.
4. Place a small amount of the cherry mixture in the center of each circle. Do not overfill to prevent leakage during baking.
5. Fold over the dough to create half-moons and seal the edges by pressing with a fork. This not only seals them but gives a decorative edge.
6. In another small bowl, mix the beaten egg with water to create an egg wash.
7. Brush the top of each pie bomb with the egg wash, then sprinkle with coarse sugar if desired for extra crunch and sweetness.
8. Place the pie bombs on the prepared baking sheet and bake for 15-20 minutes, or until golden and crisp.
9. Let cool slightly before serving, as the filling will be very hot.
Variations & Tips
The beauty of pie bombs is their versatility. Instead of cherry, try using blueberry or apple pie filling. For a fall twist, add a pinch of cinnamon or nutmeg to the filling. You can also experiment with different shapes, like triangles or squares, to add a bit of fun to the presentation. For a savory version, fill them with a mixture of cooked mushrooms, cheese, and herbs