Capsaicin 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 grain-free version delivers every bit of that classic comfort without any of the usual shortcuts. The crust comes together with almond flour and tapioca starch, worked with solid coconut oil until it forms those perfect pea-sized crumbles that bake up golden and tender. Maple syrup sweetens both the crust and the jammy cherry filling, which gets its glossy, thick texture from arrowroot starch cooked down with lemon juice and fresh or frozen cherries. Because every single ingredient here is naturally free from capsaicin and hot pepper derivatives, there's no label-reading anxiety — just straightforward, wholesome baking. Almond flour dough is wonderfully forgiving, so even if it cracks while you're pressing it into the dish, a little finger-pressing fixes it right up. Whether you go for a full top crust with steam vents or take the time to weave a lattice, that maple egg wash bakes into a deep, burnished finish that looks genuinely stunning. Just be patient and let it cool the full two hours — the filling sets beautifully and the wait is absolutely worth it.

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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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