Cherry Pie Bombs

One chilly afternoon last November, my neighbor Ellen stopped by with a warm tin of something sweet. She was helping organize the fall bake sale for the elementary school down the road and wanted a few opinions.

We stood in my kitchen, rain drumming on the roof, both of us wrapped in cardigans, mugs of tea in hand. When I bit into one of those bite-sized pastries, the center burst with warm cherries, and the sugar-dusted exterior crunched just enough to contrast the gooey inside. I looked at her, stunned.

“They’re just biscuits and pie filling,” she shrugged.

Of course, I had to make them again my own way. That night, I started tweaking. I skipped the flaky layers and crescent rolls. Too delicate. Grand-style biscuits gave them better structure. Then came the almond extract, just a pinch to echo the cherry flavor, and I stirred a bit of cardamom into the cinnamon-sugar. A simple thing, really, but it brought a nostalgic warmth, like the pies my mother made when she had leftover cherry filling and no crusts left to roll.

The next weekend, the grandkids were over after soccer, and we made another batch together, hands sticky, counters dusted in sugar. They didn’t last an hour.

These little bombs are now one of my most requested “anytime” treats—no forks, no fuss, just the sweet taste of home in a two-bite package.

Short Description

These Cherry Pie Bombs are golden, crispy-on-the-outside, gooey-on-the-inside treats made with biscuit dough and a sweet cherry filling—perfect for quick desserts, potlucks, or cozy family weekends.

Key Ingredients

• 1 can Grand-style biscuits (not flaky layers or crescent dough)
• 1 cup cherry pie filling
• 2 tbsp unsalted butter, melted
• 1/2 cup cinnamon-sugar blend
• Optional: pinch of almond extract (for cherry filling)
• Optional: pinch of cardamom or nutmeg (for cinnamon-sugar blend)

Tools Needed

• Rolling pin
• Pastry brush
• Mixing bowls
• Air fryer or oven
• Baking sheet (if using oven)
• Parchment paper
• Measuring spoons

Cooking Instructions

Step 1: Prep the Dough
Split each biscuit in half horizontally to create 16 even circles. Roll each into a 4-inch round. Work on a lightly floured surface to prevent sticking.

Step 2: Fill the Centers
Place 1 tablespoon of cherry pie filling in the center of each dough round. Add a tiny drop of almond extract to the filling if using.

Step 3: Shape into Balls
Pinch the edges of the dough together firmly to seal. Roll gently between your palms to create smooth balls.

Step 4: Coat with Butter and Cinnamon-Sugar
Brush each dough ball with melted butter. In a bowl, combine cinnamon and sugar (plus cardamom or nutmeg if using), then roll each ball until fully coated.

Step 5: Air Fryer Method

Lightly oil your air fryer basket. Arrange bombs spaced out (don’t overcrowd). Air fry at 330°F for 6–7 minutes. Loosen gently with tongs or a spatula, then cook another 1–2 minutes until golden brown.

Step 6: Oven Method

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Space bombs about 2 inches apart. Bake for 12–15 minutes, or until golden on top and bubbling slightly underneath.

Step 7: Serve Warm
Let them cool slightly, just enough not to burn your tongue. Best served warm for that delicious gooey bite.

Why You’ll Love This Recipe

Flavor Burst: Each bite delivers tart cherry, warm spice, and buttery dough, like pie without the wait.

Easy to Make: No homemade crust, no fancy gadgets. Just roll, fill, and bake (or air fry).

Kid-Friendly: Great for baking with children or as after-school snacks.

Perfect Portions: Two bites per bomb. No slicing, no mess.

Customizable: Fillings and coatings can be easily adapted to your mood or pantry.

Mistakes to Avoid & Solutions

Dough Not Sealing Properly

Solution: Lightly dampen the edges with water before pinching closed. Press tightly.

Overfilling with Cherry Pie Mix

Solution: Stick to 1 tablespoon per bomb. Any more, and you risk leakage.

Undercooked Centers

Solution: If using the oven, check bottoms for doneness. If still pale, bake 2–3 more minutes.

Burned Tops in Air Fryer

Solution: Lower temperature slightly or tent loosely with foil mid-cook.

Cinnamon-Sugar Not Sticking

Solution: Make sure the butter coating is generous and apply the sugar mix immediately.

Serving and Pairing Suggestions

Serve warm on a platter with coffee or tea for a simple dessert.

Add a scoop of vanilla ice cream on the side for a more decadent treat.

Drizzle with a light glaze or dust with powdered sugar for presentation.

Pair with sparkling wine or cider for a brunch or gathering.

Great for buffet-style dessert tables, especially at holiday parties.

Storage and Reheating Tips

Storage: Store cooled pie bombs in an airtight container at room temperature for up to 2 days.

Refrigerate if keeping longer, up to 5 days.

Reheating (Air Fryer): Reheat at 300°F for 2–3 minutes.

Reheating (Oven): Bake at 325°F for 5–6 minutes until warmed through.

Avoid Microwaving: It softens the texture and makes the dough rubbery.

FAQs

1. Can I use homemade biscuit dough instead of canned?
Yes, just make sure it’s sturdy and not too flaky. You want a dough that holds its shape.

2. Can I make them ahead of time?
Yes! Assemble the bombs, cover tightly, and refrigerate for up to 24 hours. Bake or air fry fresh when ready.

3. Can I freeze them?
Freeze fully baked and cooled bombs in a zip-top bag. Reheat directly from frozen in the oven at 325°F for 8–10 minutes.

4. What other fillings can I try?
Blueberry, apple, or even Nutella work great. Just avoid overly runny fillings.

5. Why is my dough tough after baking?
Overmixing or overbaking could be the cause. Handle the dough gently and bake until just golden.

Tips & Tricks

For cleaner sealing, press the edges with a fork before rolling into a ball.

Mix a little orange zest into the cinnamon-sugar for a citrusy kick.

If baking in batches, keep unbaked bombs chilled until ready.

Use silicone baking mats for easier cleanup.

A drop of cream cheese in the center with cherries makes them taste like mini cheesecakes.

Recipe Variations

1. Apple Cinnamon Bombs

Swap cherry filling for chunky apple pie filling.

Add a dash of cinnamon and nutmeg to both filling and sugar coating.

2. Chocolate Cherry Bombs

Add a chocolate chip or square of dark chocolate with the cherry filling.

Dust finished bombs with cocoa powder and sugar mix.

3. Savory Bombs

Replace sweet filling with brie and cranberry sauce.

Brush with garlic butter and skip the sugar for a sweet-savory snack.

4. Pumpkin Spice Bombs

Use pumpkin puree mixed with brown sugar and pumpkin pie spice.

Roll in cinnamon, nutmeg, and sugar.

5. Mini Cheesecake Bombs

Mix cream cheese with a spoonful of powdered sugar and almond extract.

Use in place of (or in addition to) fruit filling.

Final Thoughts

That rainy day when Ellen knocked on my door with her still-warm tin of pie bombs turned into more than a taste test, it became a moment of comfort shared across generations. I’ve since made these little treats during lazy Sunday brunches, after long gardening days, and as a sweet surprise for friends who stop by.

They’re one of those bakes that brings out the smiles before the first bite is even taken. You see them on the plate, golden and sugar-dusted, and you just know they’re going to be good. And even better when eaten with hands, with laughter nearby, maybe a good movie playing, or a card game in progress.

Simple? Yes. But memorable, every single time.