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Cherry Pie Bombs

A cherry pie in the palm of your hand, these sweet treats are as delicious as they are adorable.

Serves 16
Ready in 40 mins
Prep time 10 mins
Cooking time 20 mins
Chill time 10 mins
105 calories per serving


> Cooking spray
> 1 (16.3 oz) pkg Pillsbury Grands! Southern Homestyle Buttermilk Biscuits 
> 1/2 (20 oz) can light cherry pie filling
> 1/4 cup confectioners' sugar


Preheat oven to 375°F. Line 16 cups of 2 muffin pans with aluminum foil, pressing into cups. Coat foil with cooking spray. Separate biscuits and split each in half, horizontally, to form 2 rounds of dough for a total of 16 pieces.
Roll and stretch each piece of dough until very thin. Spoon 1 cherry along with 2 tsp thickened liquid onto center of dough. Pinch dough tightly to close around filling. Place in 1 cup of muffin pan, seam-side down. Repeat with remaining biscuits and filling.
Lightly coat tops with cooking spray. Bake 15–20 min., until golden brown. Cool at least 10 min. To serve, dust with the confectioners’ sugar.

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