Cherry Pie Bombs – Easy, Gooey & Crowd-Pleasing

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 12–15 minutes

  • Total Time: 25 minutes

  • Yield: 8 pie bombs

Dietary Badges:
✔ Quick Dessert
✔ Kid-Friendly
✔ Semi-Homemade

🛒 Ingredients

  • Canned biscuits (8-count, not flaky layers or crescent rolls)

  • Cherry pie filling

(Optional for finishing)

  • Melted butter

  • Sugar or powdered sugar for dusting

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C) or preheat air fryer to 350°F (175°C).

  2. Flatten each biscuit slightly. Spoon 1 tablespoon of cherry pie filling into the center.

  3. Fold biscuit edges up and pinch to seal, forming a ball. Place seam-side down on parchment or air fryer tray.

  4. Bake 12–15 minutes (oven) or air fry 8–10 minutes until golden brown.

  5. Brush with melted butter and sprinkle with sugar or dust with powdered sugar before serving.

Notes:

  • Don’t overfill—the filling will ooze out.

  • Serve warm for the best gooey texture.

Introduction

These Cherry Pie Bombs are a quick, easy dessert hack that tastes like homemade comfort food with half the effort. Using canned biscuit dough and cherry pie filling, you can whip up a gooey, golden treat in less than 30 minutes. Perfect for parties, holidays, or anytime you need a sweet crowd-pleaser fast.

Step-by-Step Cooking Guide

Step 1 – Prep the dough
Flatten each biscuit round slightly on a clean surface.

Step 2 – Fill with cherries
Spoon a little cherry pie filling into the center. Tip: 1 tablespoon is plenty—too much filling will leak out.

Step 3 – Seal into bombs
Fold dough edges up and pinch tightly to seal. Roll gently in your hands to make a smooth ball.

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Step 4 – Bake or air fry

  • Oven: Bake on a parchment-lined sheet at 375°F for 12–15 minutes.

  • Air Fryer: Cook at 350°F for 8–10 minutes until golden.

Step 5 – Garnish & serve
Brush warm bombs with melted butter, sprinkle with sugar, or dust with powdered sugar. Serve while warm and gooey!

Ingredient Details & Substitution Tips

  • Biscuits: Use original canned biscuits (not flaky or crescent dough) for best sealing.

  • Filling: Swap cherry with apple, blueberry, or peach pie filling for variety.

  • Topping: Powdered sugar gives a pastry vibe; cinnamon sugar makes them taste like mini donuts.

Variations & Serving Suggestions

  • Chocolate-Cherry Bombs: Add a few chocolate chips with the filling.

  • Glazed: Drizzle with a simple glaze (powdered sugar + milk) after baking.

  • Ice Cream Pairing: Serve warm with a scoop of vanilla ice cream.

  • Party Platter: Make multiple flavors (cherry, apple, blueberry) for variety.

Storage & Make-Ahead

  • Refrigeration: Store leftovers in an airtight container up to 3 days.

  • Reheating: Warm in oven at 325°F for 5–7 minutes, or air fryer for 3 minutes.

  • Freezing: Freeze unbaked bombs, then bake from frozen (add 5 minutes to cook time).

FAQs

Q: Can I use homemade pie filling?
A: Yes, any fruit filling works as long as it’s thick enough not to run out.

Q: Can I use puff pastry instead of biscuits?
A: You can, but bake time will be shorter (10–12 minutes at 400°F).

Q: Do these taste best fresh?
A: Yes—serve warm for the gooey filling and flaky crust.

Personal Note

I love making these Cherry Pie Bombs when I need a quick dessert that looks impressive but takes almost no effort. They remind me of fair-style fried pies, but with a lighter, baked twist. Best part? You can swap in any pie filling for endless variations.

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Rabia
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