Artificial Flavors Free Paleo Cherry Pie
Real cherry pie flavor doesn't need a single drop of artificial anything, and this recipe proves it beautifully. The filling leans on fresh or frozen cherries, bright lemon juice, and maple syrup to build that deep, jammy sweetness you want in every slice ā no synthetic flavoring agents required. Arrowroot starch thickens everything naturally as it simmers, so the filling sets up glossy and luscious without any mystery additives. The crust is built from almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky shell that bakes to a gorgeous deep gold. An egg-and-maple-syrup wash gives the top that irresistible sheen straight from the oven. The whole thing comes together with pantry staples you can actually read and recognize, which makes it a genuinely stress-free bake for anyone keeping a close eye on ingredient labels. Let it cool fully before slicing and you'll be rewarded with clean, picture-perfect wedges and a filling that holds its shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups almond flour
- Ā½ cup tapioca starch
- Ā½ tsp fine sea salt
- Ā½ 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
- ā cup maple syrup
- 3 tbsp arrowroot starch
- 1 tbsp lemon juice
- Ā½ 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 ā 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!