Why You’ll Love This Recipe
I love how fast and simple these pie bombs are. With just a few ingredients and minimal prep, I get a dessert that looks and tastes like I spent hours in the kitchen. The biscuit dough bakes up golden and fluffy, the cherry filling stays gooey and sweet, and that cinnamon-sugar coating? Irresistible. These are perfect for parties, holidays, or just a cozy treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
▢ 1 can Grand-style biscuits (avoid flaky layers or crescent dough)
▢ 1 cup cherry pie filling
▢ 2 tablespoons unsalted butter, melted
▢ ½ cup cinnamon-sugar blend
Optional:
▢ Pinch of almond extract (for the filling)
▢ Pinch of nutmeg or cardamom (mixed into cinnamon-sugar)
Directions
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I start by splitting each biscuit in half horizontally to make 16 smaller rounds, then I roll each into a 4-inch circle.
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I place about 1 tablespoon of cherry pie filling in the center of each round. If I’m using almond extract, I stir a drop into the filling first.
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I pinch the edges together tightly to seal the dough around the filling and gently roll it into a smooth ball.
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I brush each pie bomb with melted butter and roll it in the cinnamon-sugar mixture until fully coated.
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For the Air Fryer: I lightly oil the basket, place the pie bombs in a single layer with space in between, and air fry at 330°F for 6–7 minutes. I loosen them gently, then cook for 1–2 more minutes until golden.
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For the Oven: I preheat to 375°F, line a baking sheet with parchment paper, arrange the bombs 2 inches apart, and bake for 12–15 minutes until puffed and golden.
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I let them cool slightly and serve them warm for the perfect gooey bite.
Servings and Timing
This recipe makes 16 cherry pie bombs.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
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I sometimes use apple, blueberry, or peach pie filling for a different twist.
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For a deeper flavor, I mix a pinch of nutmeg or cardamom into the cinnamon-sugar.
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I’ve added a drizzle of vanilla glaze or melted white chocolate for an extra indulgent finish.
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For a crunchier crust, I press a few chopped nuts or coarse sugar into the coating before baking.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
To reheat, I pop them in the air fryer or oven at 325°F for 3–5 minutes to bring back the warmth and texture.
I don’t recommend microwaving, as it can make them soggy.
FAQs
Can I use crescent roll dough instead?
I don’t recommend it — the texture isn’t as sturdy and tends to split. I always stick with Grand-style biscuits for the best results.
How do I keep the filling from leaking?
I make sure to pinch the dough edges tightly and avoid overfilling. One tablespoon of filling is just right.
What’s the best way to keep them from sticking?
I use parchment paper for baking, and if I’m using the air fryer, I lightly oil the basket or use air fryer liners.
Can I make these ahead of time?
Yes, I assemble them and keep them in the fridge for a few hours before baking. I bake them just before serving for the best texture.
What can I serve with cherry pie bombs?
I love them with a scoop of vanilla ice cream or a drizzle of glaze. They’re also great on their own as a quick dessert or sweet snack.
Conclusion
These Cherry Pie Bombs are the perfect little indulgence — simple, sweet, and bursting with cherry flavor. I love how quickly they come together and how easily they impress. Whether I’m baking a batch for a gathering or just treating myself, they never fail to deliver that warm, pie-like satisfaction in every bite.
Print
Cherry Pie Bombs Recipe
- Total Time: 25 minutes
- Yield: 16 pie bombs
- Diet: Vegetarian
Description
Golden, gooey, and bite-sized, these cherry pie bombs are filled with sweet cherry pie filling and rolled in cinnamon sugar—perfect from oven or air fryer.
Ingredients
1 can Grand-style biscuits (avoid flaky layers or crescent dough)
1 cup cherry pie filling
2 tablespoons unsalted butter, melted
1/2 cup cinnamon-sugar blend
Optional Additions:
Pinch of almond extract (mixed into pie filling)
Pinch of nutmeg or cardamom (added to cinnamon-sugar for spice)
Instructions
Prepare Dough: Split each biscuit horizontally to make 16 thinner rounds. Roll each into a 4-inch circle.
Fill: Place 1 tablespoon of cherry pie filling in the center of each round. Fold and pinch the edges tightly to seal, then roll into a ball.
Coat: Brush each pie bomb with melted butter, then roll in the cinnamon-sugar mixture until evenly coated.
Cooking Options:
Air Fryer Method:
4. Lightly oil the air fryer basket. Place pie bombs in a single layer with space between each.
5. Air fry at 330°F for 6–7 minutes. Gently loosen if needed and air fry for another 1–2 minutes until golden brown.
Oven Method:
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Place pie bombs 2 inches apart. Bake for 12–15 minutes, or until golden brown.
Serve: Let cool slightly before serving. Enjoy warm for gooey, melty filling.
Notes
Be sure to seal the dough well to prevent cherry filling from leaking.
Don’t overfill — 1 tablespoon of filling per bomb is the sweet spot.
Use parchment paper to reduce cleanup and sticking.
Cooking times may vary slightly by air fryer or oven model — check for golden-brown tops.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Air Fryer or Oven
- Cuisine: American
