Description
These delightful bite-sized treats encapsulate the classic flavors of cherry pie in a convenient, portable form. With a flaky crust and sweet cherry filling, they’re perfect for satisfying your pie cravings without the need for a fork.
Ingredients
Units
Scale
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For the Pie Bombs:
- 1 can (8-count) refrigerated biscuits (e.g., Pillsbury Grand biscuits)
- 1 cup (255 g) cherry pie filling
- 1/2 cup (113 g) unsalted butter, melted
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For the Glaze:
- 2 cups (250 g) confectioners’ sugar
- 3–4 tablespoons whole milk, room temperature
Instructions
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Prepare the Biscuits:
- Separate each biscuit into two layers, creating 16 thin rounds.
- Press each round into a 4-inch circle.
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Assemble the Pie Bombs:
- Place about 1 tablespoon of cherry pie filling in the center of each dough circle.
- Fold the edges over the filling, pinching to seal and form a ball shape. Ensure the dough is evenly thick for consistent cooking.
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Cook the Pie Bombs:
- Brush the tops and bottoms of the pie bombs with melted butter.
- Preheat your air fryer to 330°F (165°C). Lightly grease the basket with nonstick spray.
- Place the pie bombs in the air fryer basket, leaving space between each.
- Air fry for 7-8 minutes, or until golden brown.
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Prepare the Glaze:
- In a medium bowl, whisk together the confectioners’ sugar and milk until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
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Glaze the Pie Bombs:
- Once cooked, remove the pie bombs from the air fryer and let them cool slightly.
- Dip each pie bomb into the glaze, ensuring an even coating.
- Place them on a wire rack over a baking sheet to allow excess glaze to drip off.
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Serve:
- Allow the glaze to firm up before serving. Enjoy warm or at room temperature.
Notes
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Alternative Cooking Methods:
- Oven Baking: Preheat the oven to 375°F (190°C). Place the assembled pie bombs in a greased muffin tin and bake for 12-14 minutes, or until golden brown.
- Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the pie bombs in batches until golden brown, then drain on paper towels.
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Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for best results.
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Freezing: After cooking and glazing, let the pie bombs cool completely. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. Reheat in the microwave or oven before serving.