Barley Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those desserts that feels almost impossible to recreate without traditional wheat-based pastry, but this version pulls it off beautifully using almond flour and tapioca starch for a crust that's tender, golden, and genuinely satisfying. The coconut oil works in place of butter to create those coarse, pea-sized crumbles that are the secret to a flaky, melt-in-your-mouth base — no grains required. Arrowroot starch does the heavy lifting in the filling, thickening all those jammy cherry juices into a glossy, sliceable center that holds together perfectly once the pie has cooled. A touch of maple syrup sweetens both the crust and the filling naturally, while a splash of lemon juice keeps the fruit bright and balanced. Whether you go for a full top crust or take the time to weave a lattice, the egg wash gives it that deep, burnished finish that looks like it came straight from a bakery window. The almond flour dough is surprisingly forgiving — if it cracks while you're pressing it into the dish, just push it back together and carry on. Let it cool the full two hours before slicing and you'll be rewarded with clean, beautiful pieces that taste every bit as indulgent as the classic.

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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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