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
4.95 from 54 votes

Cherry Pie Bombs

Prep Time 15 minutes
8 minutes
Total Time 23 minutes
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

Glaze

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

Instructions

  • Remove the biscuits from the can and peel to separate each into two layers. Press 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 fold the sides together, pinching to seal. Shape into balls. Make sure the dough is the same thickness all around for even cooking.
  • Brush the tops and bottoms of the bombs with melted butter.
  • Spray the basket of your air fryer with nonstick cooking spray.
  • 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.

Video

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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. Super easy and quick! I used homemade pie filling after harvesting sour cherries. Baked in a greased muffin tin at 375* for 11 mins. May try flipping them over 1/2 way through next time for an eve browning. Yummy! And as mentioned, keep filling away from the edges to ensure a seal 😉

  2. Great recipe for parties or holiday gatherings which will feed large crowds or a quick snack for family & friends.
    Quick & Easy recipe with a great taste to satisfy any sweet tooth & any fruit filling can be used !!

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