Brazil Nut Free Paleo Cherry Pie

Few things signal a special occasion quite like a cherry pie cooling on the counter, and this grain-free version delivers that same deep, jammy filling and golden, flaky crust without any of the usual shortcuts. The crust comes together with almond flour, tapioca starch, and solid coconut oil worked in by hand until crumbly, then chilled until it's perfectly pliable — forgiving enough that even first-time pie makers can roll and crimp it with confidence. Fresh or frozen cherries get cooked down with maple syrup, arrowroot starch, and a splash of lemon juice until thick and glossy, so the filling slices cleanly rather than running all over the plate. A touch of almond extract in the filling is optional, but it adds a subtle depth that makes the whole thing taste like it came from a serious bakery. The egg wash — brightened with a little maple syrup — gives the top crust or lattice that irresistible deep amber color as it bakes. Every ingredient here is straightforward and easy to source, so there's no hunting through labels or worrying about hidden additives that don't belong on your plate. Just make sure to let it cool the full two hours before slicing — the wait is genuinely worth it.

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