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Cherry Pie Bombs

Cherry Pie Bombs - Cherry pie filling wrapped in biscuit dough with crunchy cinnamon sugar coating and cooked in an Air Fryer. Perfect to serve at your next Spring or Summer party.
Course Biscuit, Cherry Pie, easy recipe
Cuisine American
Keyword Air Fryer, Cherry Pie, Easy Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 16

Equipment

  • Air Fryer

Ingredients

  • 1 can (8-count) Grand biscuits, not flaky layers or crescent roll dough or Crescent Dough Sheet
  • 1 cup cherry pie filling
  • 1/2 cup 1 stick unsalted butter melted
  • 1/2 cup of cinnamon/sugar blend

Instructions

  • Separate the biscuits into two layers and place them on a clean surface.
  • Roll out each layer of the dough with a rolling pin or with your hands until it is about 4 inches in diameter. (You will have 16 circles.)
  • Spoon about 1 tablespoon of the cherry pie filling into the center of each circle. Pinch the edges together to seal it. Roll the dough into balls.
  • Brush all sides of the bombs with the melted butter, and roll it in the cinnamon sugar mixture.

AIR FRYER

  • Spray the air fryer basket or racks with oil to keep the bombs from sticking. Lay bombs in single layer of air fryer basket or racks.
  • Make sure to space them out so they aren't touching & have room to rise & expand (about 2 inches apart). Cook in batches, depending on how many you can fit in your basket.
  • Air Fry at 330°F for about 6-7 minutes. Gently wiggle the bombs to loosen from the baskets.
  • Continue to Air Fry for another 1-2 minutes, or until they are crispy brown and cooked through. Serve warm.

OVEN BAKE

  • Preheat the oven to 375F. Line baking sheet with parchment paper.
  • Place them onto a baking sheet leaving about 2″ apart. Bake 12-15 minutes until the bombs get nice golden brown color. Serve warm, so cherry filling is soft and gooey!

Notes

Homemade Cherry Pie Filling This makes about 1 cup of filling
  • 1/2 cup granulated sugar
  • 2 cups cherries fresh or frozen pitted, thawed
  • 1 Tablespoon lemon juice is optional but recommended if using sweet cherries
  • 1/8 teaspoon cinnamon optional
  • 4 Tablespoons warm water
  • 3 Tablespoons cornstarch
  1. Make a cornstarch slurry: Whisk together the water/lemon juice and cornstarch in a small bowl.
  2. Combine the cherries and sugar and cinnamon(optional) in a small saucepan over low-medium heat, for about 10-12 minutes, until the cherries start to soften, break apart, and release their juices. If your cherries are not very juicy, you may want to add water (from a few tablespoons to ½ cup depending on your fruit) to thin your sauce.
  3. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.