=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Pie Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 16 pie bombs 1x
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: American

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

  • 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

  • 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/