Artificial Food Coloring Free Paleo Cherry Pie
There is something deeply satisfying about a cherry pie made entirely from real, whole ingredients ā no dyes, no artificial anything, just fruit, nuts, and natural sweeteners doing all the work. The filling gets its gorgeous ruby color straight from the cherries themselves, thickened with arrowroot starch and brightened with a splash of lemon juice, so you never have to wonder what's actually in there. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky base that bakes up a rich golden brown without a drop of food coloring in sight. Maple syrup pulls double duty here ā sweetening both the filling and the egg wash ā keeping every layer clean and naturally flavored. Almond flour dough is more forgiving than it looks; if it cracks while you're pressing it into the dish, just pinch it back together and keep going. Whether you go for a full top crust or a woven lattice, that final bake fills the kitchen with a warm, jammy cherry aroma that is genuinely hard to resist. Just make sure you let it cool the full two hours before slicing ā the arrowroot-thickened filling needs that time to set into clean, beautiful slices.
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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.
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