Alpha Gal Friendly Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things signal a celebration like a bubbling cherry pie fresh from the oven, and this grain-free version delivers all that jammy, ruby-red filling tucked inside a golden, flaky crust. The base is built from almond flour and tapioca starch, with solid coconut oil worked in to create those satisfying pea-sized crumbles that bake up beautifully — no wheat, no dairy, and nothing derived from mammalian sources to worry about. Maple syrup sweetens both the crust and the luscious cherry filling, which gets its glossy, thick texture from arrowroot starch rather than cornstarch or any animal-based thickener. Fresh or frozen cherries work equally well here, so you can make this pie year-round without compromising on flavor or safety. The dough is genuinely forgiving — almond flour has a way of pressing back together if it cracks, making it a great fit even for less experienced pie bakers. A maple-kissed egg wash gives the top crust or lattice that deep, burnished color that makes a homemade pie look like it came straight from a bakery window. Just be sure to let it cool the full two hours before slicing so the filling sets into those clean, gorgeous slices worth every minute of the wait.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
½ cup tapioca starch
½ tsp fine sea salt
½ cup coconut oil, solid (not melted)
1 large egg
2 tbsp maple syrup
1 tbsp ice water, plus more as needed

For the filling

5 cups fresh or frozen pitted cherries (about 2 lb), thawed and drained if frozen
⅓ cup maple syrup
3 tbsp arrowroot starch
1 tbsp lemon juice
½ tsp almond extract (optional)

For the egg wash

1 large egg, beaten
1 tsp maple syrup

Instructions

1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the mixture resembles coarse, pea-sized crumbles.
2
Add the egg and 2 tbsp maple syrup to the flour mixture and stir with a fork until a shaggy dough begins to form. Add the ice water 1 tbsp at a time, mixing just until the dough holds together when pressed — it should be pliable but not sticky. Divide the dough into two equal discs, wrap each in parchment paper, and refrigerate for at least 30 minutes.

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