Cherry Pie Bombs Recipe

Why You’ll Love This Recipe

I love this recipe because it’s easy, fast, and uses simple store-bought ingredients. The biscuits puff up into soft, pillowy dough that holds in the sweet cherry filling, and the cinnamon-sugar crust gives each bite a little crunch and extra sweetness. These are the kind of treats I can whip up for a last-minute dessert, a holiday platter, or even a fun snack with coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can Grand-style biscuits (not flaky layers or crescent dough)

• 1 cup cherry pie filling

• 2 tablespoons unsalted butter, melted

• 1/2 cup cinnamon-sugar blend

Optional:

• A pinch of almond extract (stirred into the cherry filling for more depth)

• A pinch of nutmeg or cardamom (mixed into the cinnamon-sugar for a warm spice twist)

Directions

1. Prep the dough:
I split each biscuit in half horizontally to make 16 smaller rounds, then roll each into a 4-inch circle.

2. Fill and seal:
I spoon about 1 tablespoon of cherry pie filling into the center of each round. Then I carefully pinch the edges together and roll the dough into a ball, making sure it’s sealed so the filling doesn’t leak.

3. Coat:
I brush each dough ball with melted butter, then roll it in the cinnamon-sugar mixture until fully coated.

4. Air fryer method:
I lightly oil the air fryer basket and arrange the pie bombs with a little space between them. I cook at 330°F for 6–7 minutes, gently loosen them, and cook for another 1–2 minutes until golden brown.

5. Oven method:
I preheat the oven to 375°F and line a baking sheet with parchment. I arrange the pie bombs 2 inches apart and bake for 12–15 minutes, until puffed and golden.

6. Serve:
I let them cool slightly before serving warm, so the filling is gooey but not scalding.

Servings and timing

• Yield: 16 pie bombs

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

• Calories (estimated): ~150 per pie bomb

Variations

Sometimes I switch the filling—blueberry, apple, or peach pie filling all work beautifully. If I want them extra decadent, I drizzle them with icing or melted white chocolate after baking. I’ve also added a few chocolate chips inside with the cherries for a chocolate-cherry twist.

Storage/Reheating

These taste best warm and fresh, but leftovers keep in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the air fryer for 2–3 minutes or the oven at 325°F for 5 minutes to crisp them back up. I don’t recommend microwaving, since they lose their texture.

FAQs

Can I make these ahead of time?

Yes, I can assemble them and refrigerate for a few hours before baking. I just bake them right before serving for the best texture.

Do I have to use biscuits?

No, I can use pizza dough, crescent roll dough, or even homemade bread dough if I prefer. The texture will be slightly different, but still delicious.

How do I prevent filling leaks?

I make sure to pinch the dough tightly and keep the filling to 1 tablespoon per bomb. Overfilling almost always causes leaks.

Can I freeze these?

Yes, I freeze them after baking and cooling. To serve, I thaw overnight and reheat in the oven or air fryer until warmed through.

What can I serve them with?

I love serving them plain, but they’re also amazing with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or just alongside a cup of coffee.

Conclusion

These Cherry Pie Bombs are a quick and irresistible dessert I can whip up anytime. With their gooey filling, cinnamon-sugar coating, and warm, soft dough, they’re always a hit—whether I make them in the oven or the air fryer. Simple, fun, and full of cherry goodness, they’re bound to disappear fast from the plate!