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.

Ingredients

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 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
4.94 from 48 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.

Ingredients

Pie Bombs

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

Glaze

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

Instructions

  • 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. Hi Shirley –

      This is what is says in the post:
      “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.”

  1. Some words of caution:
    1. Some Grands have little bits of shortening that stick to your rolling pin. Beware. Your bomb may leak like a sieve if the wrong bit pulls out.
    2. Do not overfill. Mine held 2 cherries max and a small bit of viscous filling. The dough will not seal where it comes into contact with filling. Yes, my rounds were 4”.
    3. Rolling into a ball is not an option. These little bastards are fragile. Anointing them with butter makes them emotionally unstable.
    4. Cherry pie bombs may stick to your air fryer basket. My oven has an air fryer option with large basket so I currently have 16 stuck with no idea how to detach the dumplings and not compromise the bottoms.
    Good luck!

    1. I didn’t run into any of these issues. Maybe just dust your rolling pin with flour? And use the amount the recipe says for filling, which is 1 tablespoon. And prepare your air fryer basket according to your owners manual?

  2. These are super good! I couldn’t get them to roll into balls though. Settled for empanada/hand pie shape or little pouches with the tops pinched together with a little water. Delicious!

  3. First, Iet me say this recipe was a hit with fam and friends. I followed the recipe as closely as possible. The only differences I made was since it was hard for me to roll into balls(I had to add flour to the rolling pin and dough so as not to stick) I made mine more like crescents, and the other was instead of totally dipping in the glaze IIjust drizzled the glaze over them. This was a pretty easy recipe, glad I found it.

  4. Absolutely wonderful!! I put the filling in cuisinart to brrsk up the cherries a bit, I didn’t want a whole cherry. Will take some practice rolling in a ball. Perfect size!! Thanks!!

  5. Thanks for sharing your recipe, mine didn’t look as pretty as your pictures but it tasted great, five stars for you and thumbs up 👍 to you.

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