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
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!
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!
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.
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
Ingredients
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
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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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I can look at a recipe from you and instantly know it’s going to be great! I never ever doubt you or ask “ can I use a different filling”if the recipe is titled something, reinvent your own but don’t question the wonderful kind generous person you are by revision. Gee, what more do people want! Thank you always and God Bless You
My husband and I are newly “empty nester” and just purchased our new air fryer. Your recipe looks easy and fun to do. I look forward to sharing our final results.
BTW- your post is clear and easy to read! Don’t change a thing!
You’re great!
I haven’t made these yet, but I am so excited to try the recipe! I’m here to say I find this whole page very easy to follow and I appreciate you!!
I have not made this particular recipe but I have made tons of your other ones and have never been disappointed in the recipe or the instructions or had any trouble finding any additional instructions. You are always clear and thorough. Thank you!!
This looks like a grandchild friendly recipe! It’s on the list for the next visit to see the grandchildren. Thank you!
These were quick, easy and delicious. Simple to make in my oven and the oven directions were easy to find. I love all the helpful tips and tricks you provide. Thanks for providing delicious recipes that are easy to make!
Just read this recipe and am so excited to try it. However, the only biscuits I have are the flaky ones. I can certainly wait to buy the correct ones but was curious, why wouldn’t the flaky layered biscuits work with this recipe? Not a big deal, just curious. Thank you! Let me just add that you are doing an awesome job! I love your recipes!!!
Hi Arlette~ the flaky biscuits just break apart too much when cooking. The layers separate and things ooze out. 😂 It will still taste good, just be a bit messier!
Love your website. Very easy to follow. Will make these when I have the ingredients. Keep everything the way it is. Thank you.
Thank you for sharing this recipe and your talents with us! I had no problem finding or understanding the oven instructions, and I don’t think you need to do a single thing differently. I am constantly amazed by the entitlement mentality exhibited by some people these days, and I appreciate how much effort you put into your blog. I can’t wait to try this recipe!
I am absolutely thrilled about these. So easy to follow ❤️❤️❤️