Gluten-Free Air Fryer Cherry Pie Bombs with Glaze
Handheld cherry pie pastries made by sealing pie crust circles around tart cherry filling, then air frying until golden and crispy. These bite-sized pies deliver concentrated cherry flavor with buttery, flaky pastry and a sweet powdered sugar glaze. Perfect for dessert gatherings, potlucks, or as a make-ahead treat. This version streamlines traditional pie-making into quick individual parcels that cook in minutes with minimal oil.
Ingredients
- 1 9 inch pie crust, rolled outpuff pastry1:1vegan/dairy-free
use vegan pie crust or pastry to meet dietary needs
- 15 ounces cherry pie fillingapple pie filling1:1fruit
same method, adjust sweetness of glaze as needed
- 1 egg, largemilk wash1:1dairy-free methodeggs-freeadds dairy
use 1 tablespoon milk mixed with water for shine
Full guide → - 1 tablespoon water
- 1 cup powdered sugar
Instructions
- 1
Roll out pie crust with a rolling pin, being careful not to roll too thin.
- 2
Cut circles from crust using a 4-inch biscuit cutter, gathering scraps as needed.
- 3
Place half tablespoon of cherry filling in center of each circle, leaving border without excessive filling.
- 4
Top with another dough circle and crimp edges with fingers or fork to seal.
- 5
Carefully cut slits in top of each pie.
- 6
Prepare egg wash by cracking egg, beating well, then stirring in water.
- 7
Brush egg wash over each pie.
- 8
Working in batches, place pies in air fryer basket.
- 9
Air fry at 350 degrees F for 8 to 10 minutes until golden brown and crispy.
- 10
Cool completely.
- 11
Whisk together powdered sugar and water to form glaze.
- 12
Pour or dip cooled pies into glaze.
Tips
Seal pie edges firmly to prevent filling from leaking during air frying. If filling oozes slightly, it won't affect the final result if properly sealed and not overfilled.
Cool pies completely before glazing to prevent glaze from melting off and to set properly on the pastry.
Good to Know
Store cooled pies in airtight container at room temperature for up to 2 days. Glazed pies best consumed within 1 day.
Assemble unbaked pies, brush with egg wash, and refrigerate up to 4 hours before air frying. Freeze assembled pies for up to 1 month; air fry directly from frozen, adding 2-3 minutes to cooking time.
Serve at room temperature as standalone dessert or with vanilla ice cream, whipped cream, or fresh berries.
Common Mistakes
Roll crust too thin to avoid tearing when crimping and cutting slits
Overfill center with cherry filling to prevent excessive leaking during cooking
Skip cooling pies completely before glazing to prevent glaze from running off
Substitutions
Dairy-Free Swaps
use 1 tablespoon milk mixed with water for shine
Full guide →General Alternatives
same method, adjust sweetness of glaze as needed
FAQ
Can I use store-bought pie crust for this recipe?
Yes, store-bought pie crust works perfectly. One 9-inch crust will yield approximately 12-15 bombs depending on biscuit cutter size. Thaw if frozen and handle gently when cutting circles.
What if I don't have an air fryer?
Bake in preheated 350 degree F oven on parchment-lined baking sheet for 12-15 minutes until golden brown. Monitor closely as conventional ovens vary in heat distribution.
How long can I keep these pies and can I freeze them?
Store cooled pies in airtight container at room temperature up to 2 days. Freeze unbaked assembled pies for up to 1 month; air fry from frozen, adding 2-3 minutes. Thawed pies reheated in air fryer for 2-3 minutes restore crispness.