1-Getting started with Cherry Pie Bombs is simple and fun, beginning with separating each of the 8 biscuits into two layers to create 16 dough circles. Press each piece into a 4-inch circle on a clean surface, then add about 1 tablespoon of cherry pie filling in the center of each one for that sweet cherry burst. Fold and pinch the dough to seal, shaping them into balls with even thickness to ensure they cook uniformly.

2-Brush the tops and bottoms with the ½ cup of melted butter for added flavor and a golden finish. If you’re using an air fryer, spray the basket with nonstick cooking spray and arrange the pie bombs about 2 inches apart, then air fry at 330°F (165°C) for 7-8 minutes until they turn golden brown. Once done, let them cool slightly before preparing the glaze by mixing 2 cups confectioners’ sugar with 3-4 tablespoons whole milk until smooth, then dip or drizzle it over the bombs and place them on a wire rack to set.

3-For oven baking, preheat your oven to 375°F (190°C), spray a muffin tin with cooking spray, and place the filled dough balls in the cups. Bake for 12-14 minutes or until golden, then glaze as described above. This method gives you crispy pie bombs with a slightly different texture, perfect for when you want a hands-off approach. Serve them warm or at room temperature, and feel free to try alternative fillings like apple or blueberry for variety, as these adapt well to the recipe.