Cherry Pie Bombs

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Pie Bombs

  • 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
  • 1 cup (255 g) cherry pie filling
  • ½ cup (1 stick / 113g) butter, melted


  • 2 cups (250 g) confectioners’ sugar
  • 3-4 tablespoons milk


  1. Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
  2. Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
  3. Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.
  4. Brush all sides of the bombs with the melted butter.
  5. Working in batches, place the bombs into an air fryer basket about 2 inches apart.
  6. Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.
  7. To make the glaze, in a medium mixing bowl, combine the confectioners’ sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.
  8. Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.
  9. Let the glaze firm up. Serve warm or at room temperature.


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