There’s something magical about a dessert that brings back cherished memories. For me, Cherry Pie Bombs are one of those treats. I remember the first time I made these delightful bites. It was during a summer family reunion at my grandmother’s house. We had an abundance of cherries from the orchard, and my grandmother suggested we try something new. With a bit of experimentation and a lot of fun, Cherry Pie Bombs were born. These delicious, bite-sized treats quickly became a family favorite, perfect for gatherings, picnics, or just a cozy evening at home.
This recipe is incredibly simple, making it an excellent choice for both novice and experienced bakers. The use of Pillsbury Grand biscuits as a base saves time and effort, allowing you to focus on the fun part—filling and shaping the bombs. The sweet cherry filling wrapped in a buttery biscuit and topped with a sugary glaze is a combination that’s hard to resist.
If you’re feeling adventurous, you can easily tweak the recipe. For instance, swapping out the cherry filling for apple or blueberry gives you a different flavor profile, equally delightful. You can also experiment with the glaze, perhaps adding a touch of vanilla or almond extract for an extra layer of flavor. For those who love a bit of crunch, a sprinkle of chopped nuts over the glaze can add a pleasant texture contrast.
Making Cherry Pie Bombs is more than just creating a delicious dessert; it’s about making memories and sharing joy with those you love. So, gather your ingredients, call in your little helpers, and enjoy the process of making these irresistible treats. Whether served warm or at room temperature, Cherry Pie Bombs are sure to bring smiles to everyone’s faces.
How to Make Cherry Pie Bombs
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Ingredients
- 1 stick melted butter, unsalted
- 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
- 3-4 tablespoons whole milk, room temperature
- 2 cups confectioners’ sugar
- 1 cup cherry pie filling
Directions
- Open the can of biscuits and separate each into two layers, creating 16 rounds by flattening them into 4-inch circles.
- Spoon about 1 tablespoon of cherry pie filling onto the center of each round.
- Fold the edges over the filling and pinch to seal, forming each into a ball with even thickness for uniform cooking.
- Brush the tops and bottoms of the pie bombs with melted butter.
- Spray the air fryer basket with nonstick spray.
- Arrange the bombs in the air fryer basket, ensuring about 2 inches of space between each.
- Air fry at 330°F for 7-8 minutes until golden brown. Let them cool slightly while preparing the glaze.
- For the glaze, combine confectioners’ sugar and milk in a medium bowl until smooth. Adjust the milk to reach your desired consistency.
- Dip each pie bomb into the glaze and place on a wire rack over a baking sheet.
- Allow the glaze to set before serving. Serve warm or at room temperature.
FAQs:
Can I use a different type of biscuit dough for Cherry Pie Bombs?
Yes, you can use other types of biscuit dough, but the results may vary. It’s important to note that flaky layers dough might not hold the filling as well as the non-flaky variety used in this recipe.
What can I do if I don’t have an air fryer?
If you don’t have an air fryer, you can bake the cherry pie bombs in a conventional oven. Preheat your oven to 375°F (190°C) and bake them on a parchment-lined baking sheet for about 12-15 minutes or until golden brown.
How do I store leftover Cherry Pie Bombs?
Store any leftover cherry pie bombs in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to 5 days and reheat in the microwave before serving.
Can I use a different filling instead of cherry pie filling?
Absolutely! You can experiment with other pie fillings like apple, blueberry, or peach. Just make sure the filling is not too watery to avoid leakage during cooking.
What should I do if the glaze is too thick or too thin?
If the glaze is too thick, add more milk, one teaspoon at a time, until you reach the desired consistency. Conversely, if the glaze is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
How can I make the Cherry Pie Bombs healthier?
To make a healthier version, you can try using a reduced-fat biscuit dough and a sugar-free pie filling. Additionally, you can use a sugar substitute for the glaze to lower the sugar content.
Cherry Pie Bombs
Ingredients
- 1 can 8-count Pillsbury Grand biscuits, (not flaky layers)
- 1 cup cherry pie filling
- ½ cup 1 stick melted unsalted butter
- 2 cups powdered sugar
- 3-4 tablespoons whole milk (room temperature)
Instructions
- Separate the biscuits from the can and divide each one into two layers. Flatten each layer into a 4-inch round. (You will get 16 rounds.)
- Place about 1 tablespoon of cherry pie filling in the center of each round.
- Fold the edges over the filling and pinch to seal. Form each into a ball, ensuring uniform thickness for even cooking.
- Coat the tops and bottoms of the bombs with melted butter.
- Spray your air fryer basket with nonstick spray.
- Place the bombs in the air fryer basket, leaving about 2 inches of space between each.
- Air fry at 330°F for 7-8 minutes, until golden brown. Remove and let them cool slightly while you prepare the glaze.
- For the glaze, mix powdered sugar and milk in a medium bowl until smooth. Adjust the milk to achieve your desired consistency.
- Dip each pie bomb into the glaze and place on a wire rack over a baking sheet.
- Allow the glaze to set. Serve warm or at room temperature.
