Cherry Pie Bombs
Cherry Pie Bombs are delightful bite-sized treats that combine the comforting flavors of cherry pie with the fun of snacks, perfect for sharing.
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.
Notes
Cherry Pie Bombs are best served warm or at room temperature. Serve with a scoop of vanilla ice cream for an extra treat. To store, place in an airtight container at room temperature for up to two days, or refrigerate for about a week. Reheat in the air fryer or microwave before serving. Make sure to seal the dough tightly to prevent filling leakage. Experiment with different pie fillings like apple or blueberry for variety. For a thicker glaze, add more confectioners' sugar.