Name: Cherry Pie Bombs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can refrigerated biscuit dough (8-10 biscuits); 1 cup cherry pie filling; 2 tablespoons melted butter; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

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These Cherry Pie Bombs are a fun and easy twist on the classic cherry pie, made with just a few ingredients and baked until golden brown and bubbling with sweet cherry filling. Whether I’m entertaining guests or craving a quick dessert, these bite-sized treats never disappoint. Cherry Pie Bombs Recipe

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and delivers that nostalgic cherry pie flavor without the hassle of making a full pie from scratch. It only takes a handful of ingredients, and the results are impressive—crispy on the outside, warm and gooey on the inside. Perfect for parties, holidays, or just a weekday treat.

Ingredients

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

Refrigerated biscuit dough
Cherry pie filling
Melted butter
Granulated sugar
Cinnamon

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a muffin tin.
Then I separate the biscuit dough and flatten each piece into a small circle.
I spoon a small amount of cherry pie filling into the center of each flattened biscuit.
Carefully, I fold the dough around the filling, pinching the seams to seal and forming them into a ball.
I place each sealed dough ball seam-side down into the muffin tin.
After brushing the tops with melted butter, I mix sugar and cinnamon together and sprinkle it over the tops.
I bake them for 12 to 15 minutes, or until they’re golden brown and the filling is bubbly.
I let them cool slightly before serving.

Servings and timing

This recipe makes about 8 to 10 Cherry Pie Bombs, depending on the size of the biscuit dough used. It takes approximately 10 minutes to prepare and 15 minutes to bake, so I can have dessert on the table in under 30 minutes.

Variations

Sometimes I switch up the filling and use blueberry, apple, or even peach pie filling for a fun twist. I’ve also added a cream cheese mixture inside along with the fruit for a richer taste. For an extra decadent finish, I drizzle a simple glaze of powdered sugar and milk over the top once they’re cooled.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. When I want to reheat them, I pop them in a 300°F (150°C) oven for about 5–7 minutes or use a microwave for 15–20 seconds, though the oven gives better texture.

FAQs

How do I keep the filling from leaking out?

I make sure to seal the dough really well and place the seam side down in the pan. That helps keep everything inside during baking.

Can I use homemade pie filling?

Absolutely. I’ve used homemade cherry filling before, and it works beautifully. I just make sure it’s thick enough so it doesn’t leak too much.

What type of biscuit dough works best?

I use standard refrigerated biscuit dough—the kind that comes in a can. Flaky layers work especially well for a light, tender texture.

Can I make these ahead of time?

Yes, I prepare them and store them in the fridge unbaked, then bake right before serving. I also reheat baked ones easily if needed.

Do they need to be served warm?

They taste best warm, fresh from the oven, but I’ve also enjoyed them at room temperature. The filling stays delicious either way.

Conclusion

These Cherry Pie Bombs are a deliciously simple dessert that brings all the flavor of a traditional cherry pie in a fun, portable form. I love how quick they are to make and how versatile they can be. Whether for a party or a quiet night in, they’re always a hit.