Fruity Pie Biscuit Bombs

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Find yourself with leftover pie filling? Make these Fruity Pie Biscuit Bombs! They are delicious little nuggets of fruity pie filling 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 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, lemon and blueberry pie filling, but you can use any fruity pie filling such as raspberry, strawberry, or peach.

Love refrigerated biscuits or happen to have extra on hand? Check out my post on 10 Things you can make with a can of biscuit dough post here.

You’ll only need a can of refrigerated biscuit dough, 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 under 20 minutes!

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

What you’ll need

• Muffin tin
• Your favorite fruit pie filling 
• 16.3 ounce Grands refrigerated biscuits (8 count)
• Powdered sugar, milk or water, and almond extract (or vanilla) for the glaze

How to make it

Preheat oven to 375° F.

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

Add 1/2 tablespoon of the pie filling of your choice 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. 

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• Overnight Blueberry French Toast Bake
• Blueberry Muffin in a Mug

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Pie Filling Biscuit Bombs

Fruity Pie Biscuit Bombs are delicious little nuggets pie filling stuffed into a flaky biscuit round, baked, and covered in a powdered sugar glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Equipment

• Muffin tin

Ingredients

  

1/2x1x2x3x

• ▢ 16.3 ounce can refrigerated Grands! biscuits
• ▢ 1 cup fruit pie filling approximately- you may need less
• ▢ 1 cup powdered sugar
• ▢ 1 tbsp milk or water more as needed
• ▢ 1 tsp almond extract or use vanilla extract

Method

 

1. Preheat oven to 375° F.
2. Open the biscuit can, take out each biscuit and flatten each one with your fingers as flat as possible.
3. Add 1/2 tablespoon of the pie filling of your choice o the middle of each flattened biscuit, then pull up the sides and pinch all the sides together (think dumplings)
4. Add each pie bomb to a cup in a muffin tin, the seam side down, and bake 13- 15 minutes until the biscuits are golden brown on top and cooked through.
5. 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).
6. 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.
7. 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.

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 548mgPotassium: 168mgFiber: 2gSugar: 14gVitamin A: 8IUVitamin C: 0.2mgCalcium: 37mgIron: 2mg

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 12 minutes for the smaller biscuits and 15 minutes for Grands biscuits. 

 

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