Caffeine Free Paleo Cherry Pie
There is something deeply satisfying about a cherry pie made entirely from whole, recognizable ingredients, and this one delivers on every level. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a buttery, golden shell that holds its shape beautifully without any grain or refined sugar. Maple syrup does the sweetening throughout ā in the crust, the jammy cherry filling, and even the egg wash ā so every bite feels naturally rich rather than cloying. Five cups of fresh or frozen cherries cook down with arrowroot starch and a splash of lemon juice into a glossy, thick filling that bubbles up through the vents like a classic diner pie. The almond flour dough is genuinely forgiving; if it cracks while you're pressing it into the dish, a little finger pressure brings it right back together. Whether you go for a full top crust or take the time to weave a lattice, the result looks stunning and tastes like pure comfort. Just be patient and let it cool the full two hours ā the filling sets as it rests, and the wait is absolutely worth it.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups almond flour
- Ā½ cup tapioca starch
- Ā½ tsp fine sea salt
- Ā½ 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
- ā cup maple syrup
- 3 tbsp arrowroot starch
- 1 tbsp lemon juice
- Ā½ 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 ā 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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