I grew up with fruit-filled pastries that vanished from the plate in seconds, and these Cherry Pie Bombs bring that same nostalgia in a tiny, fast package. They’re pocket-sized cherry pies made from refrigerated crust and a can of filling, cooked in the air fryer for a crisp exterior and warm, gooey center—perfect for last-minute dessert, lunchbox treats, or a brunch crowd-pleaser. If you like handheld sweets that are quick and forgiving, this recipe will become a go-to. For a different cherry treat idea, check out this take on cherry pie cookies you’ll love.
Why you’ll love this dish
These Cherry Pie Bombs hit a sweet spot: they’re fast, budget-friendly, and kid-approved. The refrigerated pie crust does the work for you, and the air fryer crisps the dough evenly without heating the whole kitchen. Make them for an after-school snack, a potluck dessert, or a low-effort party appetizer that looks fancy but takes minutes.
"Crispy on the outside, warm cherry in the middle — every guest asked for seconds. Quick, forgiving, and delicious."
Benefits at a glance:
- Ready in about 20 minutes from start to finish.
- Uses pantry staples (canned filling + store-bought crust).
- Portable for picnics or school lunches.
- Easy to scale: double the batch for a crowd.
How this recipe comes together
Before you dive in, here’s the simple process so you know what to expect. You’ll roll and cut the pie dough, spoon filling onto rounds, fold and seal into small pockets, brush with egg wash, and air fry until golden. The whole cooking step is short, so prep the assembly line first: cut all dough rounds, portion the filling, and have the egg wash ready.
Key Ingredients
- 1 can cherry pie filling — the sweet, thick filling gives the signature gooey center (use low-sugar or sugar-free if preferred).
- 1 package refrigerated pie crusts — store-bought keeps prep time short.
- 1 egg — beaten for an egg wash that gives a shiny, golden top (use milk for a lighter finish).
- 1 tablespoon granulated sugar — for sprinkling on top for extra crunch.
- Cooking spray — to prevent sticking in the air fryer basket.
Notes and substitutions:
- For a dairy-free option, swap the egg wash for a little maple syrup or plant-based milk.
- Try pie fillings like apple, blueberry, or peach as simple swaps.
How to prepare it
- Preheat your air fryer to 350°F (175°C). This ensures immediate crisping when the pie bombs go in.
- Unroll the refrigerated pie crusts and roll them lightly to remove folds. Use a 3–4 inch round cutter (or a cup) to cut circles.
- Spoon about one tablespoon of cherry pie filling into the center of each circle. Don’t overfill to avoid leaking.
- Fold each circle over into a half-moon or bring edges together to make a pocket. Press and crimp the edges with a fork to seal well.
- Brush the tops with the beaten egg, then sprinkle a little sugar over each for sparkle and crunch.
- Spray the air fryer basket with cooking spray and place pie bombs in a single layer, leaving space between each.
- Air fry for 8–10 minutes, or until the dough is golden brown and puffed. Check at 8 minutes to avoid over-browning.
- Let them cool for a few minutes before serving so the filling sets slightly and won’t burn mouths.
Best ways to enjoy it
Serve warm for the fullest flavor impact. Plate them on a small dessert board with:
- A dusting of powdered sugar and a sprig of mint for a pretty presentation.
- A scoop of vanilla ice cream or a spoonful of whipped cream on the side.
- Mini skewers for parties so guests can pick them up without touching the hot filling.
Pair these with coffee or a lightly sweetened iced tea. For another cherry-accented beverage idea, see this recipe for cherry pie inspired iced tea.
Storage and reheating tips
- To store: Keep cooled pie bombs in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm in the air fryer at 325°F (160°C) for 3–5 minutes until heated through and crisp, or microwave for 20–30 seconds (the crust will be softer).
- To freeze: Arrange cooled, unbaked pie bombs on a sheet pan and freeze until firm. Transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C) for 12–15 minutes, checking for a golden crust.
- Food safety: Don’t leave cherry filling pastries at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Seal edges well: Wet the edges slightly with water before pressing to get a tighter seal and reduce leaks.
- Keep filling centered: Too much filling pushes out during cooking. Aim for 1 tablespoon per circle.
- Uniform size = even cooking: Cut all rounds the same size so every bomb finishes at the same time.
- Avoid soggy bottoms: A quick preheat and single layer in the air fryer prevent steam buildup and soggy dough.
- Make ahead assembly: Assemble and freeze unbaked bombs on a tray for quick baking later—great for unexpected guests.
Creative twists
- Flavor swaps: Use apple cinnamon filling with a drizzle of caramel, or lemon curd for a bright, tangy version.
- Savory spin: For a non-sweet twist, fill with a cheese and vegetable mixture (omit the sugar topping).
- Toppings: After baking, brush with melted butter and sprinkle cinnamon sugar, or glaze with a simple powdered sugar icing.
- Dietary adjustments: Use gluten-free pie crusts for a gluten-free option, and egg replacer or plant milk for an egg-free glaze.
Your questions answered
Q: How long do these take from start to finish?
A: Plan for 20–25 minutes total: about 5–10 minutes to prep and 8–10 minutes to air fry per batch.
Q: Can I use homemade pie crust?
A: Yes. Chill your homemade dough well, roll thin, and cut rounds as directed. Thicker dough may need an extra minute or two in the air fryer.
Q: What if my filling leaks during cooking?
A: That usually means there was too much filling or the edges weren’t sealed. Press firmly, crimp with a fork, or use a bit of flour paste or egg wash on the seam before sealing to help hold it.
Q: Is the egg wash necessary?
A: It’s not required, but it gives a golden, glossy finish. For an egg-free finish, use plant-based milk or simple syrup.
Q: Can I bake these in the oven instead?
A: Yes — bake at 375°F (190°C) for about 12–15 minutes or until golden, rotating the pan halfway through.
Conclusion
These Cherry Pie Bombs are a fast, satisfying way to get warm, handheld dessert without fuss. They’re adaptable, easy to scale, and ideal for weeknights, brunches, or last-minute entertaining. For inspiration and similar versions, you might enjoy this detailed take on Cherry Pie Bombs from I Am Baker and this creative riff on Cherry Pie Bombs from girl. Inspired..
Cherry Pie Bombs
Ingredients
For the Cherry Pie Bombs
- 1 can cherry pie filling can use low-sugar or sugar-free if preferred
- 1 package refrigerated pie crusts store-bought to keep prep time short
- 1 large egg beaten for egg wash or can substitute with milk for a lighter finish
- 1 tablespoon granulated sugar for sprinkling on top
- as needed cooking spray to prevent sticking in the air fryer basket
Instructions
Preparation
- Preheat your air fryer to 350°F (175°C).
- Unroll the refrigerated pie crusts and roll them lightly to remove folds.
- Use a 3–4 inch round cutter (or a cup) to cut circles.
- Spoon about one tablespoon of cherry pie filling into the center of each circle.
- Fold each circle over into a half-moon or bring edges together to make a pocket.
- Press and crimp the edges with a fork to seal well.
- Brush the tops with the beaten egg, then sprinkle a little sugar over each.
Cooking
- Spray the air fryer basket with cooking spray and place pie bombs in a single layer.
- Air fry for 8–10 minutes, or until the dough is golden brown and puffed.
Serving
- Let them cool for a few minutes before serving.
