Cherry Pie Bombs are like mini, bite-sized cherry pies with a flaky crust and cherry pie filling that are made in an air fryer. Try my Apple Pie Bombs for another sweet dessert made in an air fryer.

Cherry Pie Bombs in a Pan with Parchment, Glaze, and Cherries as well as one Cherry bomb cut in Half

Cherry Pie Bombs

It’s hot where I am right now, and turning on the oven or sweating over a pie really doesn’t sound like much fun. But, these cherry pie bombs can be just the dessert to make when craving pie. Each bite is bursting with cherry pie filling and they are made in an air fryer! I also added a glaze to the pie bombs.


Biscuits: Look for a can of Pillsbury Grand biscuits (not the flaky layers variety). It makes this dessert super easy and they fry up to a nice golden brown color in the air fryer. You could also make these with pie crust dough, puff pastry dough (without the cinnamon), or even crescent roll dough. If you use a different kind of dough, the cooking times may vary a bit.

Filling: All you need is a cup of cherry pie filling.

Butter: I used melted butter to brush around the outsides of the pie bombs before placing them in the air fryer. You could also get away with using cooking spray, but I think they taste better with the butter.

Glaze: The simple glaze is made with confectioners’ sugar and milk. You could enjoy the pie bombs without the glaze, but I love the added sweetness. You can either dip them or drizzle them with glaze!

Dipping a Cherry Pie Bomb in Glaze

Can I Bake Cherry Pie Bombs in the Oven?

Yes! To bake the pie bombs in the oven, follow the same instructions up to cooking them in the air fryer. Preheat the oven to 375°F and spray a muffin tin with nonstick cooking spray.

Place the pie bombs into the cups of the muffin tins. Bake for 12-14 minutes, or until golden brown. They may not get quite as golden brown as cooking them in an air fryer, but they are still a yummy dessert! And, don’t forget about the glaze!

Platter of Cherry Pie Bombs Covered in Glaze

Can I Make Cherry Pie Bombs Ahead of Time?

Yep! They actually make a great snack. After you have cooked the pie bombs, let them come to room temperature. Once at room temperature, store them in an airtight container for up to 3 days. I recommend heating them up in the microwave before serving; I like them best when warm.

How to Freeze Cherry Pie Bombs

After they have been cooked, but before glazing them, let the cherry pie bombs come to room temperature. Then, freeze them on a baking sheet until frozen. Once frozen, store them in a freezer-safe bag or container for up to 3 months. Be sure to label and date the container. You can add the glaze when you are ready to enjoy them.

Inside of Cherry Pie Bomb and Stacked on top of another cherry pie bomb

Can I Use a Different Kind of Pie Filling?

If you are craving pie bombs with another flavor, try them with apple pie filling, blueberry pie filling, or any of your favorite pie fillings!

Cherry Pie Bombs in a Pan with Parchment, Glaze, and Cherries as well as one Cherry bomb cut in Half
4.98 from 39 votes

Cherry Pie Bombs

Prep Time 15 mins
8 mins
Total Time 23 mins
Cherry Pie Bombs are like mini, bite-sized cherry pies with a flaky crust and cherry pie filling that are made in an air fryer.


Pie Bombs

  • 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
  • 1 cup (255 g) cherry pie filling
  • ½ cup (1 stick / 113g) butter, melted


  • 2 cups (250 g) confectioners' sugar
  • 3-4 tablespoons milk


  • Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
  • Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
  • Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.
  • Brush all sides of the bombs with the melted butter.
  • Working in batches, place the bombs into an air fryer basket about 2 inches apart.
  • Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.
  • To make the glaze, in a medium mixing bowl, combine the confectioners' sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.
  • Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.
  • Let the glaze firm up. Serve warm or at room temperature.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I cannot believe what has happened to you over the Cherry Bomb recipe. I will now order your cookbook as support for you. It would be too trite to say ignore these people, but I urge you to put it in the rear view mirror!

  2. Amanda, I just read my email from Eat Your Books and saw what happened to you over this recipe.
    Horrible!! I just purchased and indexed my copy of your newest cookbook. Have made your blueberry muffins and they were very good. It is such a great cookbook. I own over 300 cookbooks, so for me to keep a book due to “space” says something. I have always found the recipes that I make from your blog spot on. People can be so hateful, which is one reason I do not do social media. I immediately came to view this recipe on your blog and it it quite clear on oven instructions. Your video showed your pain and frustration and that was just unnecessary! Keep doing what you are doing and know that the majority out here is very grateful to you. I just had to say something to try and take away your frustration. You are appreciated!

  3. I made these this morning. They are really good. Very simple and quick!!! My husband said, “those bomb things are really good”! 😂😉

  4. We made these tonight but only had lemon pie filling in my pantry, they turned out amazing! Thank you for the recipe! My husband and I love them!

  5. If you want the kind of glaze that is used on donuts, replace the milk with lemon juice.

    Sounds strange, but I had a job working in a donut shop for most of the years I was in college, and I made (and used) lots of glaze (like 5 or 10 gallons on an average day). We diluted the glaze with hot water as needed. Tastes great!

    1. Oh dear! Not sure. They should hold their shape before you put them in the oven, and if they are not securely in a ball they may leak. (Some may leak anyway)

  6. Yum!! I love this idea! I just made these in the oven, but instead of the cherries (I don’t think I bought the right type), I used fresh blueberries and honey in the middle. ☺️ So good!! And so easy, really. My daughter loves them, too. I’m going to have to try the cherry next time.

  7. these look super easy to make and what I like about them is you can use sugar free pie filling and make a sugar free glaze too. I am going to try these for sure. I do have a question though, could you add cream cheese some how to this to make it cream cheese/ cherry bombs? That sounds like it could taste delicious, What do you think. Would I have to pre sweeten the cream cheese? I would use the whipped cream cheese.

  8. Sounds delicious. Have you tried any grain free version of this. I can’t have grains due to medical conditions.

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