Cherry Pie Bombs take everything you love about cherry pie and shrink it into a handheld, no-fuss version. They’re made with simple ingredients—often store-bought dough and canned pie filling—making them quick and beginner-friendly. The contrast of flaky crust and warm, sweet cherry center is simply delicious. Plus, they’re portable, easy to serve, and customizable with different fillings or glazes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated biscuit dough or crescent roll dough
Cherry pie filling
Unsalted butter (melted)
Granulated sugar
Ground cinnamon (optional)
Powdered sugar or icing glaze (optional, for drizzling)
Directions
Preheat your oven to 375°F (190°C), or set your air fryer to 350°F (175°C).
Open the biscuit or crescent dough and separate into individual portions.
Flatten each piece into a small circle using your hands or a rolling pin.
Spoon a small amount (1 to 2 teaspoons) of cherry pie filling into the center of each dough circle.
Carefully fold the edges up and pinch to seal completely, forming a ball.
Place the sealed side down on a lined or greased baking sheet or air fryer basket.
Brush each ball with melted butter.
Optional: mix cinnamon and sugar together, then sprinkle over the tops.
Bake for 12–15 minutes (oven) or air fry for 8–10 minutes, until golden brown.
Let cool slightly, then dust with powdered sugar or drizzle with icing, if desired.
Servings and timing
This recipe makes about 8 to 10 cherry pie bombs, depending on the dough used. Prep time: 10 minutes Bake/air fry time: 10–15 minutes Cooling and finishing: 5 minutes Total time: about 25–30 minutes
Variations
Use apple, blueberry, or peach pie filling instead of cherry.
Add a cube of cream cheese inside with the cherry filling for a creamy twist.
Sprinkle crushed graham crackers or chopped nuts on top before baking.
Glaze with vanilla or almond icing for extra sweetness.
Make savory versions with cheese
Storage/Reheating
Store leftover pie bombs in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in the oven at 300°F for 5–7 minutes or air fryer for 2–3 minutes until heated through. Avoid microwaving for best texture, as it may make the dough soggy.
FAQs
Can I use homemade dough?
Yes, homemade biscuit or yeast dough works great if you prefer to skip the store-bought version.
Will the filling leak out during baking?
Make sure the edges are sealed tightly to prevent leaking. A bit of leakage is normal and still delicious.
Can I make these ahead of time?
You can assemble them ahead and refrigerate for a few hours before baking. Bake just before serving for best results.
What’s the best dough to use?
Refrigerated biscuit dough is easiest, but crescent roll dough or puff pastry can also be used.
Can I freeze cherry pie bombs?
Yes. Freeze baked and cooled pie bombs, then reheat in the oven or air fryer until warm.
How do I prevent soggy bottoms?
Bake on a parchment-lined baking sheet and avoid overfilling with pie filling.
Can I air fry these instead of baking?
Absolutely. Air frying gives a crispier texture and works great with a slightly reduced cook time.
Should I serve them warm or cold?
They’re best served warm when the filling is gooey, but also taste great at room temperature.
Can I make a glaze?
Yes! Mix powdered sugar with a bit of milk or cream and drizzle over cooled pie bombs.
Do they taste like traditional cherry pie?
Yes, they have the same sweet, tart cherry flavor in a smaller, hand-held form.
Conclusion
Cherry Pie Bombs are a fun and easy twist on the classic dessert, offering all the fruity, comforting flavor of cherry pie in a quick, crowd-pleasing format. Whether you bake or air fry them, they’re sure to be a hit at your next gathering or cozy night in. With just a few ingredients and minimal prep, you’ll have a warm, sweet treat ready in no time.
Cherry Pie Bombs are bite-sized pastries filled with sweet cherry pie filling and wrapped in fluffy dough. Baked or air-fried to golden perfection, they’re a quick and irresistible dessert perfect for parties, potlucks, or snacking.
Ingredients
1 can refrigerated biscuit dough or crescent roll dough
1 cup cherry pie filling
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon (optional)
Powdered sugar or icing glaze, for drizzling (optional)
Instructions
Preheat oven to 375°F (190°C) or air fryer to 350°F (175°C).
Separate dough into individual portions and flatten each into a small circle.
Place 1–2 teaspoons of cherry pie filling in the center of each dough circle.
Fold the edges up and pinch to seal tightly, forming a ball. Place seam-side down on a lined baking sheet or air fryer basket.
Brush each ball with melted butter.
Optional: Mix cinnamon and sugar, and sprinkle over the tops.
Bake for 12–15 minutes or air fry for 8–10 minutes until golden brown.
Cool slightly, then dust with powdered sugar or drizzle with icing if desired.
Notes
Seal the dough well to avoid filling leakage.Use different pie fillings like apple, blueberry, or peach for variety.Add a cube of cream cheese for a creamy center.Glaze with a simple vanilla or almond icing for extra sweetness.Air frying gives a crispier exterior than baking.
