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
Did you make this recipe?
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.
Where do you find these people? You’d think this was rocket science or politics!
If people get mad over a recipe…. that’s on them, not you. People tend to not read things and just jump in and start spouting off. They do it on FB all the time. If they are too lazy to read the entire blog page, they are probably just too lazy to make the recipe. You will never be able to please everyone, so just keep doing what you do………..I love your recipes.
Loved them. Am now making blueberry bombs.
I admit I, also, would love a video. Somehow the rolling part eludes me as they either don’t stay completely together, or a lille filling oozes out.
Not that my husband minds, he gets to eat the ones I don’t think look good enough to share 😇
Thanks for the delicious recipe, and I’m not giving up 👼
Kerry
Keep up your good work. Thanks for being so sweet regarding the nasty blogs. Karma is a wonderful thing.
Love the recipe and all the hard work you do.
Great recipe for Air Fryer. Do you have a recipe for a small Air Fryer cake? I find regular cake recipes are too large for an Air Fryer. I have an InstantVortex 6-qt with a window.
Going to try this yummy looking recipe in my air fryer as soon as I get some ingredients! thank you!
These look delicious! Thank you for all the hard work you put into your website. Your page is my favorite cooking/baking blog. Ignore the haters! I sure appreciate you & all your recipes!
These look great.By the way for the people complaining about no oven recipe all they had to do was scroll down and there it is.Im gonna use my air fryer
Your recipes are creative & delicious! Thank you Amanda!
I struggled with this one. I tried rolling out the halved biscuits, and then they were too thin. No matter how little filling I used, the filling squirted out when I tried to close them/roll them. Any ideas on where I went wrong? Would love to see a video clip of your technique if possible!
So sorry the hear that Megan! I am working on a video now. They definitely shouldn’t be squirting out just when you try to close it. I will see if I can figure out if anything in my directions need updating. Again, sorry about that!