Fruity Pie Biscuit Bombs

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Fruity Pie Biscuit Bombs are delicious little nuggets of blueberry and cherry pie filling (or any fruit pie filling you like!) stuffed into a flaky biscuit round, baked, and covered in a powdered sugar glaze.

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These are so easy to make with only 4 simple pantry ingredients and are the perfect recipe if you happen to find yourself with leftover pie filling from another recipe.

I’m using a combination of cherry and blueberry pie filling, but you can use any fruity pie filling like lemon, apple, strawberry, or peach.

You’ll only need a can of refrigerated biscuit dough. I’m using the smaller 10 count biscuits, but the large Grands size are great too! You can stuff more filling in the Grands. The other ingredients are a small amount of pie filling, powdered sugar for the glaze and a touch of almond extract (or use vanilla extract) for flavoring the glaze.

Delicious puffs of mini pies in just about 20 minutes!

Love canned biscuit dough recipes? Try Pepperoni Pizza Money Bread or Garlic Knots.

What you’ll need

• Muffin tin
• approximately 1 cup fruit pie filling 
• 1 7.5 ounce can refrigerated biscuits (10 count) OR 16.3 ounce Grands (8 count)
• Powdered sugar, milk or water, and almond extract for the glaze

How to make it

This method is for either size biscuits.

Preheat oven to 350° F.

Open the biscuit can, take out each biscuit and flatten each one with your fingers as flat as possible.

Add 1 tablespoon of the pie filling of your choice (I’m using blueberry in half and cherry in half) to the middle of each flattened biscuit, then pull up the sides and pinch all the sides together (think dumplings) 

Add each pie bomb to a cup in a muffin tin, the seam side down, and bake at 350°F for 12 – 15 minutes until the biscuits are golden brown on top and cooked through. 

While the pies are baking, prepare the glaze. In a mixing bowl whisk together the powdered sugar, milk and almond extract (or sub vanilla extract).

You are looking for a glaze consistency. If it’s too thick add more milk a little at a time until the desired consistency is reached. 

Let the mini pies cool in the muffin tin. When cooled, remove to a plate and drizzle over the glaze, or dip them directly into the glaze. Let the glaze harden a couple of minutes before enjoying. 

Other delicious things

• Cherry Slab Pie
• No Bake Reese’s Pie
• Andes Mint Poke Cake
• Strawberry Short Cake
• Overnight Blueberry French Toast Bake
• Blueberry Muffin in a Mug

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Pie Filling Biscuit Bombs

Steph Gigliotti

Fruity Pie Biscuit Bombs are delicious little nuggets of blueberry and cherry pie filling (or any fruit pie filling you like!) stuffed into a flaky biscuit round, baked, and covered in a powdered sugar glaze.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, brunch, Dessert, holidays

Servings 10 servings

Calories 96 kcal

Equipment

• Muffin tin

Ingredients

  

1x2x3x

• 1 7.5 ounce can refrigerated biscuits 10 count OR 16.3 ounce Grands (8 count)
• 1 cup fruit pie filling approximately- you may need more or less
• 1 cup powdered sugar
• 1 tbsp milk or water more as needed
• 1 tsp almond extract or use vanilla extract

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Instructions

 

• This method is for either size biscuits.
• Preheat oven to 350° F.
• Open the biscuit can, take out each biscuit and flatten each one with your fingers as flat as possible.
• Add 1 tablespoon of the pie filling of your choice (I’m using blueberry in half and cherry in half) to the middle of each flattened biscuit, then pull up the sides and pinch all the sides together (think dumplings)
• Add each pie bomb to a cup in a muffin tin, the seam side down, and bake at 350°F for 12 – 15 minutes until the biscuits are golden brown on top and cooked through.
• While the pies are baking, prepare the glaze. In a mixing bowl whisk together the powdered sugar, milk and almond extract (or sub vanilla extract).
• You are looking for a glaze consistency. If it’s too thick add more milk a little at a time until the desired consistency is reached.
• Let the mini pies cool in the muffin tin. When cooled, remove to a plate and drizzle over the glaze, or dip them directly into the glaze. Let the glaze harden a couple of minutes before enjoying.

Notes

Use milk or water in the glaze. If it’s too thick add more milk a little at a time until the desired consistency is reached. If it’s too thin add more powdered sugar a little at a time.

Substitute vanilla extract or fruit extract for the almond extract. (Ex. if using lemon pie filling, use lemon extract)

You can use a 7.5 ounce can refrigerated biscuits (10 count) OR 16.3 ounce Grands (8 count). Bake time will be closer to 15 minutes for Grands biscuits. 

 

Nutrition

Calories: 96kcalCarbohydrates: 24gProtein: 0.1gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 0.001mgSodium: 4mgPotassium: 31mgFiber: 1gSugar: 22gVitamin A: 6IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg

Keyword biscuit bombs, can biscuit dough, cherry pie, mini pies

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