Amidst the summer heat, the thought of turning on the oven for baking might not be the most appealing prospect. Yet, the craving for a delightful cherry pie lingers. Enter Cherry Pie Bombs—a miniature explosion of flavor with a flaky crust and cherry pie filling, all effortlessly created in an air fryer. Elevate your dessert game with these bite-sized delights, complete with a delectable glaze.
Unlocking the Flavor Bomb
Escape the heat and still indulge in the pleasure of cherry pie with these Cherry Pie Bombs. Crafted for ease and efficiency, each bite promises a burst of cherry goodness enveloped in a golden, flaky crust—all thanks to the wonders of the air fryer. Elevate the experience further with a luscious glaze that adds the perfect touch of sweetness.
Ingredients
Biscuits:
Opt for Pillsbury Grand biscuits (avoid the flaky layers variety). This choice ensures an easy dessert, achieving a golden brown hue in the air fryer. While pie crust, puff pastry, or crescent roll dough can be alternative options, be mindful that cooking times may vary.
Filling:
A cup of cherry pie filling is all you need to infuse each bomb with delightful bursts of cherry goodness.
Butter:
Melted butter serves as the golden seal around the pie bombs. Alternatively, cooking spray can be used, but the richness of butter adds a delightful flavor.
Glaze:
A simple glaze made with confectioners’ sugar and milk provides the finishing touch. While optional, the glaze enhances the sweetness. Enjoy it by either dipping or drizzling it over the pie bombs.
Baking Freedom: Air Fryer or Oven
Air Fryer Adventure:
To prepare the Cherry Pie Bombs in the air fryer, separate each biscuit into two layers, press them into 4-inch circles, and add a tablespoon of cherry pie filling. Seal, shape, brush with melted butter, and air fry at 330°F for 7-8 minutes until golden brown.
Oven Option:
For an oven-baked delight, follow the same steps up to the air fryer cooking. Preheat the oven to 375°F, place the bombs in a muffin tin, and bake for 12-14 minutes. Though the color may differ slightly, the taste remains equally delicious. Don’t forget the glaze!
Make-Ahead Magic: Freezing and Storage
Snack Perfection:
Cherry Pie Bombs are ideal for snacking. After cooking, let them cool to room temperature, store in an airtight container, and enjoy within 3 days. For the best experience, warm them in the microwave before serving.
Freezing for Later:
Freeze these delightful bombs after cooking but before glazing. Once frozen on a baking sheet, transfer them to a freezer-safe bag or container, labeling and dating it. When ready to enjoy, add the glaze after thawing.
Cherry Pie Bombs Recipe
Ingredients:
- 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
- 1 cup (255 g) cherry pie filling
- ½ cup (1 stick / 113 g) unsalted butter, melted
Glaze:
- 2 cups (250 g) confectioners’ sugar
- 3-4 tablespoons whole milk, room temperature
Instructions:
- Separate each biscuit into two layers, pressing into 4-inch circles.
- Spoon a tablespoon of cherry pie filling into each circle, seal, shape into balls, and brush with melted butter.
- Air fry at 330°F (165 °C) for 7-8 minutes until golden brown. Let them cool slightly.
- Prepare the glaze by whisking confectioners’ sugar and milk until smooth. Dip or roll each bomb in the glaze.
- Place on a wire rack over a baking sheet, allowing the glaze to firm up. Serve warm or at room temperature.
