"Why, they're Blueberry Pie Bombs!" she winked and informed. Just minutes after placing the plump pastries into her new air fryer, they came out golden, crisp, and dripping with delicious berry juice.
The buttery, flaky biscuits encased the warm, bubbling pie filling within, and that first exquisite bite released a torrent of blueberry ecstasy. We laughed till our stomachs hurt as we ate the whole batch—sweet, sour, and just the right amount of sloppy. Every summer, my grandma would whip up a batch of blueberry pie bombs and save the recipe on a worn, treasured card that brought back fond memories of our carefree days spent baking together.
I continue her legacy now that I'm an adult. For my own children, I create Grandma's secret Blueberry Pie Bombs using her old recipe card and the ripest, most juicy summer berries. The combination of warm, pie-scented reminiscence and bursts of fruit taste takes me back to her kitchen, where I first learned that food is the fastest route to happiness.
Recipe for Grandma's Best-Kept Secret: Blueberry Pie Bombs
Things needed:
1 box of Pillsbury Grand Biscuits, 8-count (without including the flaky layers)
One cup of blueberry pie filling, either handmade or purchased.
1 stick of unsalted butter, melted—1/2 cup
granulated sugar, 2 teaspoons
Instructions:
Take the biscuits out of the container and divide them in half. Roll out each mixture into a circle that is four inches in diameter.
In the middle of each biscuit circle, dollop about 1 spoonful of blueberry pie filling.
To form a ball, fold the sides over the filling and press them tightly to encapsulate it.
The ezoic
Spread melted butter evenly over the top and sides of each pie bomb. Distribute granulated sugar over the surfaces.
Get the air fryer basket ready by spraying it with nonstick spray and heating it up to 330°F.
Separate the pie bombs by 2 inches and add them to the hot air fryer basket in batches.
After seven or eight minutes in the air fryer, the pie bombs should be well browned and crunchy.
Warm up some blueberry pie bombs and savor the delicious, nostalgic dessert.
Secrets from the Chef:
Spread the cream cheese at room temperature over the biscuits before adding the fruit filling for a variation on the cream cheese filling.
To spice things up, try filling the pie with anything other than cherry, apple, or peach.
In the absence of an air fryer, bake at 375 degrees Fahrenheit for 12 to 14 minutes.
For an additional dose of luxury, dust with powdered sugar or serve as is with vanilla ice cream!
