As a child, I spent many happy summer days at my Grandmother’s house, filled with the warm aromas of fresh baked pies cooling on the windowsills. Her blueberry pies were always my favorite – the plump, juicy berries nestled in sweet, flaky crust were simply heavenly.
On one particularly hot July afternoon, Grandma pulled me into the kitchen and said, “I have a special summer treat for us today.
It’s a secret recipe I’ve been working on just for you!” My eyes grew wide as I watched her pat out rounds of buttery biscuit dough and fill them with vibrant purple pie filling. She sealed them into perfect little balls, brushed them with melted butter, and sprinkled them with sparkling sugar.
“What are these, Grandma?” I asked, licking my lips hungrily.
“Why, they’re Blueberry Pie Bombs!” she said with a wink. She placed the plump pastries into her brand new air fryer appliance and in just minutes, they emerged – golden, crisp and oozing sweet berry juice.
That first magical bite unleashed a flood of blueberry delight – the biscuits flaky and buttery, enclosing the warm, bubbling pie filling inside.
Sweet, tart and perfectly messy, we devoured the entire batch, laughing until our bellies ached.
Grandma made her Blueberry Pie Bombs for me every summer, keeping her recipe scribbled on a faded, cherished card that always made me think of those sun-filled days together.
Ingredients:
1 (8 count) can Pillsbury Grand Biscuits (not the flaky layers)
1 cup blueberry pie filling (store-bought or homemade)
1⁄2 cup (1 stick) unsalted butter, melted
2 tablespoons granulated sugar
Instructions:
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