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Cherry Pie Bombs

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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

Scale

  • For the Pie Bombs:

    • 1 can (8-count) refrigerated biscuits (e.g., Pillsbury Grand biscuits)
    • 1 cup (255 g) cherry pie filling
    • ½ cup (113 g) unsalted butter, melted

  • For the Glaze:

    • 2 cups (250 g) confectioners’ sugar
    • 3–4 tablespoons whole milk, room temperature

Instructions

  1. Prepare the Biscuits:

    • Separate each biscuit into two layers, creating 16 thin rounds.
    • Press each round into a 4-inch circle.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve:

    • Allow the glaze to firm up before serving. Enjoy warm or at room temperature.

Notes

  • 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.

  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for best results.

  • 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.

Find it online: https://recipe.ukfinda.com/cherry-pie-bombs/