BHA & BHT Free Paleo Cherry Pie
Few things signal the arrival of cherry season quite like a bubbling, golden-crusted pie cooling on the counter. This version skips the conventional shortening, refined sugars, and processed additives that make store-bought and even many homemade pies a concern for anyone avoiding synthetic preservatives — every ingredient here is whole and recognizable. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, slightly nutty base that's genuinely easier to work with than you might expect. A maple syrup–sweetened cherry filling thickened with arrowroot starch delivers that glossy, jammy texture without any questionable stabilizers or artificial flavoring agents. A splash of lemon juice brightens the whole thing, and a touch of almond extract (totally optional) deepens the cherry flavor in the most satisfying way. The egg wash — just a beaten egg and a little maple syrup — bakes up to a gorgeous deep amber that looks like it came straight out of a bakery window. Let it cool the full two hours before slicing and you'll be rewarded with clean, picture-perfect slices and a filling that holds its shape beautifully.
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Learn more →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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