Cherry Pie Bombs Recipe

Introduction

Cherry Pie Bombs are a delightful bite-sized treat that combines the sweetness of cherry pie filling with a tender biscuit crust. Perfectly golden and drizzled with a smooth glaze, these little bombs are great for snacking or sharing with friends and family.

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 separate each biscuit into two layers. Gently press each layer into a 4-inch circle, creating 16 circles in total.
2. Step 2: Spoon about 1 tablespoon of cherry pie filling into the center of each dough circle.
3. Step 3: Fold the dough around the filling, pinching the sides together to seal completely and shape each into a ball. Ensure the dough is evenly thick for consistent cooking.
4. Step 4: Brush the tops and bottoms of each pie bomb with the melted butter.
5. Step 5: Spray the basket of your air fryer with nonstick cooking spray to prevent sticking.
6. Step 6: Place the pie bombs in the air fryer basket, spacing them about 2 inches apart to allow for even air circulation.
7. Step 7: Air fry the bombs at 330°F for 7-8 minutes, or until they turn golden brown. Remove and let them cool slightly while you prepare the glaze.
8. Step 8: In a medium bowl, whisk together the confectioners’ sugar and 3 tablespoons of milk until smooth. Add more milk as needed to achieve your desired glaze consistency.
9. Step 9: Dip or roll each cooled pie bomb in the glaze, then place them on a wire rack set over a baking sheet to catch any drips.
10. Step 10: Allow the glaze to harden before serving. Enjoy warm or at room temperature.

Tips & Variations

• For a burst of extra flavor, add a sprinkle of cinnamon to the cherry pie filling before filling the dough circles.
• If you don’t have an air fryer, bake the bombs in a preheated 375°F oven for 12-15 minutes until golden brown.
• Try using other pie fillings like apple or blueberry for a fun twist on this recipe.

Storage

Store any leftover cherry pie bombs in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5 minutes to restore crispness. Glaze is best applied fresh, so you might want to prepare it just before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

You can prepare the pie bombs up to shaping and then refrigerate them for a few hours before air frying. For best results, air fry and glaze just before serving.

What if I don’t have Pillsbury Grand biscuits?

You can substitute with any flaky biscuit dough, but for best texture, avoid using overly flaky types as they may not seal well around the filling.

Cherry Pie Bombs Recipe

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★★★★★

4.7 from 57 reviews

• Author: Elara
• Total Time: 23 minutes
• Yield: 16 cherry pie bombs 1x

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Description

These Cherry Pie Bombs are a delightful bite-sized treat made with flaky biscuit dough filled with sweet cherry pie filling, air fried to golden perfection, and coated in a smooth confectioners’ sugar glaze. Perfect for a quick dessert or a fun snack, they combine the classic flavors of cherry pie in a convenient, poppable form.

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Ingredients

Scale 1x2x3x

For the Pie Bombs

• 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

For the 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 each biscuit from the can. Carefully peel to separate each biscuit into two layers, then press each layer into a 4-inch circle. You will have 16 circles total.
2. Add pie filling: Spoon about 1 tablespoon of cherry pie filling into the center of each biscuit circle.
3. Seal the bombs: Fold the sides of the dough over the filling and pinch them together to seal completely, shaping each into a ball. Ensure the dough thickness is even all around to achieve uniform cooking.
4. Butter the dough: Brush the tops and bottoms of each dough ball generously with melted butter to promote browning and flavor.
5. Prepare the air fryer: Spray the basket of the air fryer with nonstick cooking spray to prevent sticking.
6. Air fry the bombs: Place the bombs into the air fryer basket about 2 inches apart to allow even circulation of air. Cook at 330°F (165°C) for 7-8 minutes or until the bombs are golden brown and cooked through.
7. Make the glaze: While the bombs cool slightly, combine the confectioners’ sugar and 3 tablespoons of whole milk in a mixing bowl. Whisk until smooth, adding more milk if needed to reach your desired glaze consistency.
8. Glaze the bombs: Dip or roll each cherry pie bomb in the glaze coating all sides. Place them on a wire rack set over a baking sheet to catch drips.
9. Let glaze set: Allow the glaze to harden slightly before serving. Enjoy the bombs warm or at room temperature.

Notes

• Do not use flaky layers biscuits, as they won’t hold the filling as well.
• Ensure the edges of the dough are well sealed to prevent filling from leaking during cooking.
• Adjust glaze thickness by varying the amount of milk; thicker glaze will yield a more opaque coating, while thinner glaze will be more drippy.
• Air fryer temperatures and times may vary depending on model; check bombs at 7 minutes and adjust as needed.
• Serve these bombs fresh for best taste, but they can be stored in an airtight container for a day or two.

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

Keywords: Cherry Pie Bombs, Air Fryer Dessert, Quick Cherry Dessert, Biscuit Desserts, Air Fryer Recipes