Black Pepper 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 like pure nostalgia, and this version delivers all that jammy, fruit-forward comfort without any grain-based crust or refined sugar. The almond flour and tapioca starch base comes together into a surprisingly pliable dough that rolls out beautifully and bakes to a deep, golden brown — no gluten needed to hold it together. Coconut oil stands in for butter, giving the crust a tender, slightly crisp bite that pairs perfectly with the glossy cherry filling underneath. That filling is thickened with arrowroot starch and sweetened with maple syrup, so every slice holds its shape cleanly once the pie has had time to cool. A touch of lemon juice brightens the cherries, and the optional almond extract adds a subtle warmth that makes the whole thing taste bakery-worthy. Since every ingredient here is straightforward and whole-food based, you never have to second-guess what's in it — no spice blends, no mystery additives, just clean components you can see and trust. Let it rest the full two hours before slicing and you'll be rewarded with a filling that's thick, glossy, and absolutely worth the wait.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!