Cherry Pie Bombs Recipe

Introduction

Cherry Pie Bombs are a fun twist on traditional cherry pie, featuring bite-sized pockets of sweet cherry filling wrapped in flaky biscuit dough. They’re perfect as a quick dessert or snack, especially when made in the air fryer for a crispy finish.

Ingredients

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
• 1 cup (255 g) cherry pie filling
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 cups (250 g) confectioners’ sugar
• 3-4 tablespoons whole milk, room temperature

Instructions

1. Step 1: Remove the biscuits from the can and peel to separate each into two layers. Press each layer into a 4-inch circle. You will have 16 circles total.
2. Step 2: Spoon about 1 tablespoon of cherry pie filling into the center of each circle.
3. Step 3: Fold the sides of the dough over the filling and pinch to seal, shaping each into a ball. Ensure the dough is an even thickness all around for consistent cooking.
4. Step 4: Brush the tops and bottoms of each dough ball with melted butter.
5. Step 5: Spray the basket of your air fryer with nonstick cooking spray.
6. Step 6: Arrange the pie bombs in the air fryer basket about 2 inches apart. Cook at 330°F for 7-8 minutes or until golden brown.
7. Step 7: While the pie bombs cool slightly, make the glaze by whisking together the confectioners’ sugar and 3 tablespoons of milk in a medium bowl. Add more milk if needed to reach your desired consistency.
8. Step 8: Dip or roll each pie bomb in the glaze and place them on a wire rack set over a baking sheet.
9. Step 9: Allow the glaze to harden before serving. Enjoy warm or at room temperature.

Tips & Variations

• Try substituting cherry pie filling with other fruit preserves like blueberry or apple for different flavors.
• For extra crispness, lightly dust the filled dough balls with sugar before air frying.
• If you don’t have an air fryer, you can bake the bombs on a parchment-lined sheet at 350°F for 12-15 minutes.

Storage

Store any leftover pie bombs in an airtight container at room temperature for up to 2 days. To reheat, warm them in the air fryer or oven at low heat until heated through. The glaze may soften but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular biscuit dough instead of Pillsbury Grand?

Yes, but make sure the dough is sturdy enough to hold the filling and seal well. Pillsbury Grand biscuits work well because they separate easily into layers.

How do I prevent the pie bombs from leaking filling during cooking?

Pinch the dough edges firmly to seal and avoid overfilling. Keeping dough thickness consistent also helps prevent leaks and ensures even cooking.

Cherry Pie Bombs Recipe

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★★★★★

4.5 from 58 reviews

• Author: Isabella
• Total Time: 23 minutes
• Yield: 8 pie bombs (16 pieces) 1x

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Description

These Cherry Pie Bombs are a delightful, bite-sized twist on traditional cherry pie. Made with flaky biscuit dough filled with sweet cherry pie filling, air-fried to golden perfection, and finished with a creamy confectioners’ sugar glaze, they make a perfect dessert or snack that’s easy to prepare and irresistibly delicious.

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Ingredients

Scale 1x2x3x

Dough

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)

Filling

• 1 cup (255 g) cherry pie filling

Butter

• ½ cup (1 stick / 113 g) unsalted butter, melted

Glaze

• 2 cups (250 g) confectioners’ sugar
• 3–4 tablespoons whole milk, room temperature

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Instructions

1. Prepare the biscuit dough: Peel and separate the biscuits and then separate each biscuit into two layers. Press each layer into a 4-inch circle to create 16 circles in total.
2. Add the cherry filling: Spoon about 1 tablespoon of the cherry pie filling into the center of each biscuit circle.
3. Seal the pie bombs: Roll the filling into the dough and use your fingers to fold and pinch the sides together, forming balls. Ensure the dough thickness is even all around for uniform cooking.
4. Brush with melted butter: Brush the tops and bottoms of each pie bomb with melted unsalted butter for a golden finish.
5. Prepare the air fryer basket: Spray the air fryer basket with nonstick cooking spray to prevent sticking.
6. Arrange and air fry: Place the pie bombs in the air fryer basket about 2 inches apart, working in batches if necessary. Air fry at 330°F (165°C) for 7-8 minutes until they turn golden brown.
7. Make the glaze: While the bombs cool slightly, whisk together confectioners’ sugar and whole milk in a medium bowl. Adjust milk to reach a smooth, dip-able consistency.
8. Glaze the pie bombs: Dip or roll each pie bomb into the glaze and place them on a wire rack over a baking sheet to catch drips.
9. Set the glaze and serve: Allow the glaze to harden. Serve the cherry pie bombs warm or at room temperature for the best flavor.

Notes

• Make sure to use non-flaky layer biscuits to ensure smooth dough for sealing.
• Ensure the dough is evenly rolled for consistent cooking and no doughy spots.
• You can adjust the thickness of the glaze by adding more or less milk to suit your preference.
• Serve these warm for a gooier filling or at room temperature for a firmer bite.
• Use an air fryer with sufficient capacity to avoid overcrowding and achieve even cooking.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Air Frying
• Cuisine: American

Keywords: cherry pie bombs, cherry desserts, air fryer recipes, quick desserts, bite-sized pies, cherry filling