It’s hot where I am at this moment, and turning on the stove or perspiring over a pie truly doesn’t seem like a lot of tomfoolery. Yet, these cherry pie bombs can be only the sweet to make while hankering pie. Each chomp is overflowing with cherry pie filling and they are made in an air fryer! I likewise added a coating to the pie bombs.
Ingredients :
Pie Bombs
▢1 can (8-count) Pillsbury Grand biscuits, not flaky layers
▢1 cup (255 g) cherry pie filling
▢½ cup (1 stick / 113g) butter, melted
Glaze
▢2 cups (250 g) confectioners’ sugar
▢3-4 tablespoons milk
Instructions :
Eliminate the bread rolls from the can and utilize your hand to strip and separate each into two layers. Utilizing a moving pin, fold each layer of bread roll into a 4-inch circle. (You will have 16 circles.)
Spoon around 1 tablespoon of the cherry pie filling into the focal point of each circle.
Utilize your fingers to arrange sides and squeeze to seal. Roll into balls. Ensure the batter is a similar thickness all around for cooking.
Brush all sides of the bombs with the dissolved margarine.
Working in groups, place the bombs into an air fryer bushel around 2 inches separated.
Air fry at 330°F for 7-8 minutes, or until brilliant brown. Eliminate the pie bombs from the air fryer to allow them to cool marginally. As they are cooling, make the coating.
To make the coating, in a medium blending bowl, consolidate the confectioners’ sugar and milk. Whisk together until smooth. Add more milk to arrive at your ideal consistency.
Plunge or roll every cherry pie bomb in the coating. Put them on a wire rack over a baking sheet.
Allow the coating to solidify. Serve warm or at room temperature.
