I have to tell you, this Cherry Pie Bombs Recipe quickly became one of my absolute favorite treats to make and share. There’s something so magical about biting into the flaky dough, bursting with warm, sweet cherry pie filling, then finishing it off with a luscious powdered sugar glaze. It’s like a little handheld piece of cherry pie heaven that comes together faster and easier than you’d expect. Whenever I need a cozy dessert that feels special without a lot of fuss, this recipe is exactly what I turn to.
Why You'll Love This Cherry Pie Bombs Recipe
First off, the flavor profile of these cherry pie bombs is truly irresistible. I adore how the sweet, tart cherry filling pops inside that soft, flaky biscuit dough, creating a perfect balance of textures and tastes. The warm cherries contrast so nicely with the delicate glaze that adds a touch of sugary sweetness without overpowering the fruit. Every bite feels like a little celebration of classic cherry pie flavors in a fun, unique format.
What really excites me about this recipe is how surprisingly easy it is to prepare. It doesn’t require hours in the kitchen or complicated steps — just simple ingredients, a bit of shaping, and your choice of baking, air frying, or frying for the golden crisp finish. I find it perfect for everything from casual weeknight treats to holiday gatherings or weekend brunches. Plus, the versatility in cooking methods means you can adapt it to whatever appliance you have on hand, making it accessible and convenient.
Ingredients You'll Need
The magic of this Cherry Pie Bombs Recipe lies in its simplicity, using a few essential ingredients that each play a special role in the final taste and texture. The flaky biscuit dough creates that tender, melt-in-your-mouth crust, the cherry pie filling delivers juicy fruit sweetness, and the glaze ties everything together with a smooth, glossy finish.
Tip!
You’ll find all ingredient quantities in the recipe card below.
- Pillsbury Grands! biscuits: These flaky, layered biscuits form the perfect base for the cherry filling, giving you an easy, classic pie crust texture without any rolling or cutting.
- Cherry pie filling: This provides the sweet and tangy fruit center that makes each bomb burst with cherry flavor.
- Melted butter: Brushing this on the dough before baking helps achieve a golden, buttery crust that’s absolutely irresistible.
- Powdered sugar: The base of the glaze, adding sweetness and that familiar dessert shine.
- Whole milk: Used to thin the glaze just enough to drizzle or dip the bombs, making the topping smooth and easy to apply.
Directions
Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper if you’re baking. If you prefer air frying, preheat your air fryer to 330°F. For frying, warm 2-3 inches of vegetable oil in a large deep skillet to 350°F. This initial step sets the stage for perfectly cooked bombs no matter what cooking method you choose.
Step 2: Open the can of biscuits and carefully split each biscuit in half by pulling apart the layers gently. Flatten each half slightly with your fingers to create a small disk ready for filling.
Step 3: Spoon about 1 tablespoon of cherry pie filling right into the center of each flattened dough circle. Then carefully fold the dough edges up around the filling and pinch them tightly to seal, making sure none of the sweet cherry filling escapes during baking or frying.
Step 4: For baking, place the cherry pie bombs seam-side down on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with melted butter to help them brown beautifully. Bake for 12-15 minutes, or until the tops turn golden brown. Remove from the oven and allow them to cool slightly.
Step 5: If air frying, coat your basket lightly with olive oil spray and lay the bombs seam-side down, spaced apart to allow air flow. Air fry in batches for 8-10 minutes until golden and puffed. Remove and let cool.
Step 6: For frying, carefully lower the bombs seam-side down into the hot oil, working in batches to avoid crowding. Fry each side for 2-3 minutes until all sides are evenly golden brown. Transfer to a paper towel-lined plate to drain and cool.
Step 7: While the cherry bombs cool, whisk together the powdered sugar and whole milk in a bowl until smooth to create the glaze. Adjust with more milk or more powdered sugar until you reach the desired drizzle or dip consistency.
Step 8: After letting the bombs cool for 5-10 minutes, either drizzle the glaze over the tops or dip the tops into the glaze for a richer coating. Place the glazed bombs on a wire rack to let the glaze set and drip.
Step 9: Serve your cherry pie bombs warm or at room temperature. Bite into them and enjoy that little explosion of cherry pie goodness!
Servings and Timing
This recipe makes about 16 cherry pie bombs, which is perfect for sharing at parties or treating a crowd. The prep time is super quick around 10 minutes, while cooking usually takes 12-15 minutes in the oven or 8-10 minutes in the air fryer. Frying is even faster, about 4-6 minutes total. Add in cooling and glazing time, and you’re looking at approximately 20 minutes from start to finish. This makes it an excellent choice when you want a delightful dessert without a long wait.
How to Serve This Cherry Pie Bombs Recipe
I love serving these cherry pie bombs as a warm dessert right out of the oven or air fryer, especially when the glaze is still slightly soft and glossy. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a lighter touch, a sprinkle of powdered sugar and a few fresh mint leaves add pretty accents and a fresh contrast.
When I’m serving this at gatherings, I like presenting the bombs on a large platter with a side of fresh berries or sliced stone fruit to complement the cherry filling. If you want to jazz up the presentation, dust a little cinnamon or nutmeg over the glaze or drizzle some melted dark chocolate alongside for extra drama. It’s such a fun, crowd-pleasing dessert that brings smiles every time.
For beverage pairings, I often recommend a chilled sparkling rosé or a light, fruity cocktail that echoes the cherries’ sweetness. If you prefer non-alcoholic drinks, a sparkling cherry lemonade or a rich hot chocolate both hit the spot beautifully. These bombs fit in seamlessly at casual family dinners, festive holiday meals, or even mid-afternoon tea parties. I usually serve them warm or at room temperature as that temperature perfectly showcases their tender crust and gooey filling.
Variations
I’ve found there are so many fun ways to mix up this Cherry Pie Bombs Recipe to suit different tastes and dietary preferences. If you want to experiment with flavors, swapping the cherry pie filling with blueberry, apple cinnamon, or even peach filling can create exciting new versions. I love the flexibility because it lets me keep the same simple technique but freshen things up easily.
For gluten-free baking, I recommend using gluten-free biscuit dough or puff pastry as an alternative to Pillsbury Grands! biscuits. Vegan versions can be done by choosing dairy-free butter and milk substitutes, plus a plant-based dough if you can find a suitable one. These swaps keep the essence of the recipe while accommodating different diets without sacrificing flavor or texture.
In terms of cooking methods, if you’re short on time, frying the bombs gives you a crispy golden exterior in just minutes, while air frying provides a healthier crispy finish without using as much oil. Baking is my go-to for a more classic pie-like effect with rich buttery notes. You can even drizzle caramel or chocolate sauce on top instead of the standard glaze for a decadent twist. I enjoy playing around with these variations depending on the occasion or my mood.
Storage and Reheating
Storing Leftovers
If you have any cherry pie bombs left over, store them in an airtight container at room temperature for up to two days. For best results, I suggest placing parchment paper between layers to avoid sticking. Leftovers are still delightful the next day, especially after a quick warm-up.
Freezing
You absolutely can freeze these treats! I like to freeze the unbaked cherry pie bombs on a parchment-lined tray first, then transfer them to freezer bags once firm. This way you can bake straight from frozen, adding a few extra minutes to the baking time. Alternatively, you can freeze fully baked and glazed bombs in airtight containers wrapped with plastic wrap and foil for up to three months. Just thaw in the fridge before reheating gently.
Reheating
To bring leftovers back to life, I recommend warming them in a 350°F oven for 5-7 minutes until heated through and the exterior is crisp again. Avoid microwaving if possible, as it can make the dough soggy and the glaze lose its texture. If frozen, thaw overnight in the refrigerator before reheating. A quick reheat keeps that flaky crust and gooey filling perfect every time.
FAQs
Can I use homemade pie crust instead of biscuit dough?
Definitely! While Pillsbury Grands! biscuits are super convenient and flaky, using homemade pie crust or even puff pastry can add a more traditional pie texture and flavor. Just cut your dough into similar-sized circles and seal carefully around the filling.
What if I don’t have cherry pie filling? Can I use fresh cherries?
Fresh cherries can work, but you’ll need to cook them down with sugar and a bit of cornstarch to get that thick pie filling consistency. Using canned pie filling is convenient because it’s already perfectly sweetened and thickened.
Is it possible to make these dairy-free or vegan?
Yes! Choose a vegan biscuit dough, swap the butter for a plant-based alternative, and use a non-dairy milk like almond or oat milk for the glaze. The recipe adapts well, and you won’t miss the dairy at all.
Can I make these in an air fryer if I don’t have an oven?
Absolutely! The air fryer method is fantastic and fast. Just make sure to spray the basket with olive oil and don’t overcrowd so the bombs cook evenly and get beautifully crisp.
How do I prevent the cherry filling from leaking during baking?
Sealing the dough edges tightly by pinching the seams and ensuring the filling amount isn’t too large helps prevent leaks. Also, placing the bombs seam-side down allows the dough to seal even further during cooking.
Conclusion
I truly hope you enjoy making and sharing this Cherry Pie Bombs Recipe as much as I do. It’s a fun, flavorful way to celebrate one of my favorite classic desserts in a fresh, portable form. Whether you’re baking, air frying, or frying, these little pockets of cherry goodness always bring joy to the table. Give it a try, and I promise your friends and family will be asking for seconds!
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Cherry Pie Bombs Recipe
- Total Time: 25 minutes
- Yield: 16 servings
Description
Delight in these Cherry Pie Bombs, flaky biscuit pockets bursting with sweet cherry pie filling and topped with a smooth powdered sugar glaze. Perfect as a warm dessert or snack, these treats can be baked, air-fried, or fried for versatility and irresistible golden crispiness.
Ingredients
Pie Bombs
- 1 (16.3 ounce) can Pillsbury Grands! biscuits (flaky)
- 1 (21 ounce) can cherry pie filling
- ½ cup melted butter (for baking method)
Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
Instructions
- Preparation: If baking, preheat the oven to 375°F and line a baking sheet with parchment paper. If air frying, preheat to 330°F. If frying, warm 2-3 inches of vegetable oil in a large, deep skillet to 350°F.
- Prepare Biscuits: Open the can of biscuits and gently split each biscuit in half by pulling the layers apart. Flatten each biscuit piece slightly with your fingers to make a dough circle.
- Fill and Seal: Place about 1 tablespoon of cherry pie filling in the center of each dough circle. Carefully fold the edges up around the filling, pinching tightly to seal the pocket completely.
- Baking Method: Arrange cherry bombs seam-side down on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with melted butter.
- Bake: Bake in the preheated oven for 12-15 minutes or until they turn golden brown. Remove and allow to cool slightly.
- Air Fryer Method: Lightly spray the air fryer basket with olive oil. Place the bombs seam-side down, spaced 2 inches apart. Air fry at 330°F for 8-10 minutes until golden brown, working in batches if needed. Let cool.
- Frying Method: Carefully lower the cherry bombs seam-side down into the hot oil at 350°F. Fry in batches, avoiding overcrowding, cooking 2-3 minutes per side until evenly golden. Drain on paper towels and cool.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar and whole milk until smooth. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.
- Glaze the Bombs: After the bombs have cooled 5-10 minutes, drizzle or brush glaze over the tops. Alternatively, dip the tops into the glaze for full coverage.
- Set and Serve: Place glazed cherry bombs on a wire rack to allow the glaze to drip and set. Serve warm or at room temperature and enjoy your delicious dessert.
Notes
- You can use any flaky biscuit dough if Pillsbury Grands! is unavailable.
- Be sure to seal the dough edges very well to prevent filling leakage during cooking.
- Adjust glaze thickness to preference for easier drizzling or dipping.
- Oil temperature is critical for frying to achieve crispness without greasiness.
- These treats are best enjoyed fresh but can be reheated gently in an oven or air fryer.
- Working in batches is important to avoid overcrowding and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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