Why make this recipe
Cherry Pie Bombs are a delightful treat that combines the comforting flavors of cherry pie with the fun of bite-sized snacks. They are easy to make, perfect for sharing, and can be enjoyed fresh from the air fryer. This recipe is ideal for family gatherings, potlucks, or just a cozy night in. Plus, the sweet glaze on top adds an extra touch of deliciousness!
How to make Cherry Pie Bombs
Ingredients:
- 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
- 1 cup cherry pie filling
- 1/2 cup unsalted butter, melted
- 2 cups confectioners’ sugar
- 3-4 tablespoons whole milk, room temperature
Directions:
- Remove the biscuits from the can and peel to separate each into two layers. Press each layer of biscuit into a 4-inch circle to make 16 circles.
- Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
- Fold the sides together, pinching to seal and shape into balls. Ensure the dough is even.
- Brush the tops and bottoms of the bombs with melted butter.
- Spray the basket of your air fryer with nonstick cooking spray.
- Place the bombs into the air fryer basket about 2 inches apart.
- Air fry at 330 degrees F for 7-8 minutes, or until golden brown.
- Remove and let cool slightly.
- For the glaze, mix confectioners’ sugar and milk until smooth, adjusting milk for consistency.
- Dip or roll each cherry pie bomb in the glaze and place on a wire rack.
- Let the glaze firm up before serving warm or at room temperature.
How to serve Cherry Pie Bombs
Cherry Pie Bombs are best served warm or at room temperature. You can enjoy them on their own or serve with a scoop of vanilla ice cream for an extra treat. They also make a great dessert for parties or special occasions.
How to store Cherry Pie Bombs
To store Cherry Pie Bombs, place them in an airtight container. They can be kept at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for about a week. Reheat in the air fryer or microwave before serving.
Tips to make Cherry Pie Bombs
- Make sure to seal the dough tightly to prevent the filling from leaking out during cooking.
- Experiment with different pie fillings, such as apple or blueberry, for a unique twist.
- If you prefer a thicker glaze, add more confectioners’ sugar.
Variation
For a fun variation, you can add a sprinkle of cinnamon or a bit of almond extract to the cherry pie filling for extra flavor. You can also make them mini by using smaller pieces of dough.
FAQs
1. Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries. Just make sure to chop them and mix with a bit of sugar to mimic the pie filling consistency.
2. Can I make these ahead of time?
Yes, you can prepare the bombs ahead of time and store them in the refrigerator. Just air fry them before serving.
3. How do I know when the bombs are done?
They should be golden brown on the outside. You can also cut one open to check if the dough is cooked through.
Cherry Pie Bombs
Ingredients
For the bombs
- 1 can Pillsbury Grand biscuits, not flaky layers (8-count)
- 1 cup cherry pie filling
- 1/2 cup unsalted butter, melted
For the glaze
- 2 cups confectioners’ sugar
- 3-4 tablespoons whole milk, room temperature Adjust for consistency
Instructions
Preparation
- Remove the biscuits from the can and peel to separate each into two layers. Press each layer of biscuit into a 4-inch circle to make 16 circles.
- Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
- Fold the sides together, pinching to seal and shape into balls. Ensure the dough is even.
- Brush the tops and bottoms of the bombs with melted butter.
- Spray the basket of your air fryer with nonstick cooking spray.
- Place the bombs into the air fryer basket about 2 inches apart.
Cooking
- Air fry at 330 degrees F for 7-8 minutes, or until golden brown.
- Remove and let cool slightly.
Glazing
- For the glaze, mix confectioners’ sugar and milk until smooth, adjusting milk for consistency.
- Dip or roll each cherry pie bomb in the glaze and place on a wire rack.
- Let the glaze firm up before serving warm or at room temperature.