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
