Description
Cherry Pie Bombs are bite-sized, golden air-fried treats filled with sweet cherry pie filling and coated with a smooth, sugary glaze. These delightful snacks combine the convenience of Pillsbury biscuits with the classic flavor of cherry pie, cooked quickly in an air fryer to achieve a crispy exterior and a warm, juicy center.
Ingredients
Scale
Dough
- 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
Filling
- 1 cup (255 g) cherry pie filling
Butter Coating
- ½ cup (1 stick / 113 g) unsalted butter, melted
Glaze
- 2 cups (250 g) confectioners’ sugar
- 3-4 tablespoons whole milk, room temperature
Instructions
- Prepare the dough circles: Remove the biscuits from the can and carefully peel each biscuit to separate into two layers. Press each layer into a 4-inch circle, yielding a total of 16 circles.
- Add the cherry filling: Spoon about 1 tablespoon of cherry pie filling into the center of each dough circle, ensuring not to overfill for easier sealing.
- Seal the pie bombs: Use your fingers to fold the dough sides up and pinch them together to seal completely, then shape each sealed dough into a smooth ball to ensure even cooking thickness.
- Butter the bombs: Brush the tops and bottoms of each pie bomb with the melted unsalted butter to promote browning and add flavor.
- Prepare the air fryer: Spray the basket of your air fryer with nonstick cooking spray to prevent sticking.
- Arrange the pie bombs: Place the bombs into the air fryer basket, spacing them about 2 inches apart to allow hot air circulation.
- Air fry: Cook the pie bombs at 330°F for 7-8 minutes or until they turn a golden brown. Remove them from the air fryer and allow them to cool slightly while preparing the glaze.
- Make the glaze: In a medium bowl, whisk together the confectioners’ sugar and 3 tablespoons of whole milk until smooth. Add more milk gradually to achieve desired glaze consistency.
- Glaze the bombs: Dip or roll each cooled cherry pie bomb in the glaze, then place them on a wire rack set over a baking sheet to catch drips.
- Set and serve: Allow the glaze to firm up before serving. Enjoy the cherry pie bombs warm or at room temperature.
Notes
- Ensure dough circles are evenly thick to avoid uneven cooking.
- Do not overfill with cherry pie filling to prevent leakage during cooking.
- Adjust glaze thickness by adding milk slowly for preferred coating consistency.
- Pie bombs are best enjoyed fresh but can be reheated gently for serving.
- If an air fryer is not available, these can be baked in a conventional oven at 350°F for 12-15 minutes.
