Cherry Pie Bombs Recipe

If you’re craving a pastry that’s delightfully gooey and bursting with fruit, these Cherry Pie Bombs will become your new obsession. Imagine golden biscuit dough cradling a sweet cherry filling, all finished with a glossy vanilla glaze that begs to be licked off your fingers. Whether you’re whipping up a quick dessert for guests or just want something special for the family, Cherry Pie Bombs deliver impressive results with minimal fuss. Their bite-sized appeal and irresistible flavors make them an instant favorite, and you’ll want to keep this treat in your regular rotation!

Ingredients You’ll Need

What I love about Cherry Pie Bombs is how the recipe keeps things straightforward yet full of flavor thanks to just a handful of pantry staples. Each ingredient plays a role, from the flaky dough to the vibrant, jammy cherries and the sweet glaze that ties it all together.

• Pillsbury Grand Biscuits: These provide soft, pillowy layers that bake up golden and tender, creating the ideal pastry shell for your pie bombs.
• Cherry Pie Filling: Sweet and tart, these luscious cherries offer that classic pie flavor, and a vibrant pop of color in every bite.
• Unsalted Butter: Brushed over the dough, melted butter adds rich flavor and helps achieve that beautiful golden crust.
• Confectioners’ Sugar: Essential for a silky-smooth glaze that melts deliciously over warm pastries.
• Whole Milk: Stirred into the glaze, milk brings everything together for the perfect consistency to coat each pie bomb.

How to Make Cherry Pie Bombs

Step 1: Prep Your Biscuit Dough

Pop open that can of Pillsbury Grand biscuits with a satisfying whack, then gently peel each biscuit apart into two layers. You’ll end up with a total of 16 dough circles. Take a moment to press each circle out until it’s about 4 inches wide; this gives you plenty of space to tuck in the cherry filling without it spilling out. Even thickness here means even cooking later!

Step 2: Fill and Shape the Cherry Pie Bombs

Drop about a tablespoon of cherry pie filling smack dab in the middle of each prepared dough circle. Now comes the fun part: carefully gather the edges and pinch them tightly shut, wrapping that cherry goodness into a neat little ball. Try to keep the dough the same thickness all around—too thin and the filling might escape, too thick and it’ll be doughy in spots.

Step 3: Butter Them Up

Brush each pie bomb, top and bottom, with melted unsalted butter. This step is crucial—it ensures a buttery, crisp finish while helping develop that gorgeous golden color. Don’t be stingy; every bit of biscuit deserves a touch of butter.

Step 4: Get Ready to Air Fry

Give your air fryer basket a good coating of nonstick spray to prevent sticking. Arrange the pie bombs in the basket, leaving a little breathing room (about two inches) between them so hot air can circulate. You’ll probably need to do this in batches, depending on the size of your air fryer.

Step 5: Air Fry to Perfection

Set your air fryer to 330°F, then cook the Cherry Pie Bombs for 7–8 minutes. Keep a watchful eye—you’re aiming for that signature golden-brown color. They’ll puff up slightly and smell irresistible when ready. Gently transfer to a cooling rack and give them a chance to settle while you whip up the glaze.

Step 6: Glaze and Finish

In a bowl, combine confectioners’ sugar and whole milk, whisking until smooth. You want a pourable, silky glaze; add a splash more milk if it feels too thick. Dip or roll each warm pie bomb in the glaze until thoroughly coated, then set on a wire rack over a baking sheet to allow the glaze to set and drizzle down artistically. Serve your Cherry Pie Bombs warm or at room temperature—they’re fabulous either way!

How to Serve Cherry Pie Bombs

Garnishes

I love to keep it classic with a dusting of confectioners’ sugar or a second drizzle of glaze for extra sweetness. If you want to add a pretty finishing touch, try scattering a few finely chopped toasted almonds or some grated dark chocolate over the top for contrast.

Side Dishes

For a full dessert spread, serve your Cherry Pie Bombs with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re tipping toward brunch, pair with a creamy latte or a fresh fruit salad for balance.

Creative Ways to Present

Transform your Cherry Pie Bombs into a dazzling centerpiece by stacking them on a cake stand and letting the glaze cascade downward. For parties, arrange them in cute paper cups or skewered on sticks as “pie pops” for a fun, grab-and-go treat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cherry Pie Bombs (lucky you!), let them cool completely before storing in an airtight container. They’ll keep at room temperature for up to two days, or in the fridge for up to four days. The glaze may soften, but a quick reheat will perk them right up.

Freezing

You can absolutely freeze Cherry Pie Bombs! Once they’re baked and completely cooled (but before glazing), wrap each individually in plastic wrap and pop them in a freezer bag. When ready to enjoy, thaw overnight in the fridge. Add the glaze just before serving to keep the texture perfect.

Reheating

For leftover pie bombs, a few minutes in a 325°F oven or a quick zap in the air fryer will refresh the pastry and bring back some crispness. If microwaving, use short intervals and cover with a damp paper towel to avoid drying them out.

FAQs

Can I use homemade biscuit dough instead of canned?

Absolutely! If you have a favorite biscuit recipe, it can work beautifully here—just make sure the dough isn’t too crumbly, so it can stretch around the cherry filling without tearing.

What if I don’t have an air fryer?

No problem! Bake the Cherry Pie Bombs on a parchment-lined baking sheet in a 350°F oven for about 15–18 minutes, or until golden brown. Keep an eye out for oozing cherry filling, which is both normal and delicious.

Can I use a different pie filling?

Of course! Blueberry, apple, or even peach pie filling swap in easily—just keep the filling amount similar so you don’t overload the dough. Each variety creates its own twist on this easy treat.

How do I keep the filling from leaking out?

The key is to really seal the dough well, pinching tightly and smoothing over any seams. Even if a little cherry escapes, it’ll caramelize deliciously in the air fryer for crispy, fruity bits.

Can I make Cherry Pie Bombs gluten free?

Yes! Simply swap the biscuits for a trusted gluten-free biscuit dough, and double-check that your pie filling and glaze ingredients are gluten free as well. The results are just as scrumptious.

Final Thoughts

If you haven’t tried Cherry Pie Bombs yet, now is the time to treat yourself. With minimal prep and maximum reward, this recipe brings together everything you love about pie—only in the most snackable, shareable form. I hope it brings as much joy to your table as it does to mine!

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