cherry pie bombs

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.

Cherry Pie Bombs

(8-count) Pillsbury Grand biscuits, (not flaky layers)

(255 g) cherry pie filling

(1 stick / 113 grams) butter, (melted)

confectioners' sugar

milk

Peel and separate biscuits and roll into circles.

Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)

Top dough with pie filling.

Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.

Roll filling into dough.

Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.

Brush dough with melted butter.

Brush all sides of the bombs with the melted butter.

Working in batches, place the bombs into an air fryer basket about 2 inches apart.

Air fry pie bombs.

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.

Make glaze.

To make the glaze, in a medium mixing bowl, combine the confectioners&#39; sugar and milk. Whisk together until smooth.  Add more milk to reach your desired consistency.

Coat pie bombs in glaze.

Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.

Let glaze harden. Serve.

Let the glaze firm up. Serve warm or at room temperature.

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Cherry Pie Bombs

Top 1 cherry pie bombs recipes from across the web

The most viewed cherry pie bombs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Pie Bombs

The most viewed cherry pie bombs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine