Breastfeeding Friendly Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie that actually nourishes you while you're nourishing someone else — that's the whole idea here. The filling is built around plump, juicy cherries sweetened with maple syrup and thickened with arrowroot starch, so every bite delivers real fruit flavor without refined sugars or anything you'd want to avoid right now. The crust comes together with almond flour and coconut oil, giving you a buttery, golden shell that's genuinely satisfying and packed with healthy fats that support milk production and energy levels. Lemon juice brightens the whole filling, and a touch of almond extract (totally optional) adds a subtle warmth that makes it taste like something from a proper bakery. Working with almond flour dough is more forgiving than it sounds — if it cracks while you're pressing it into the pan, just pinch it back together and keep going. The lattice top is a beautiful option if you want that classic look, but a full crust with a few steam vents works just as well and is a little less fussy. Let it cool the full two hours before slicing so the filling sets up properly, and then enjoy a slice knowing every ingredient in it was chosen with care.

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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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