Beef Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie doesn't have to be off the table just because you're eating grain-free and clean. This version uses a buttery almond flour and tapioca starch crust that bakes up golden and flaky, held together with coconut oil, egg, and a touch of maple syrup — no wheat, no refined sugar, no shortcuts. The filling is pure summer: tart, jammy cherries thickened with arrowroot starch and brightened with lemon juice, so every slice holds its shape beautifully once cooled. A hint of almond extract (totally optional) deepens the cherry flavor in the best possible way. Working with almond flour dough is genuinely forgiving — if it cracks when you transfer it to the dish, just press it back together and keep going. The lattice top is a gorgeous option if you want to show off that ruby filling, but a full top crust with steam vents works just as well. Brushing the whole thing with an egg-and-maple-syrup wash gives it that deep, caramelized color straight out of the oven. Just be patient and let it cool the full two hours before slicing — the filling sets as it rests, and the wait is absolutely worth it.

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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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