Carrageenan Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossible to recreate without the usual thickeners and additives hiding in conventional recipes, but this version pulls it off beautifully using nothing but whole, clean ingredients. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky base that bakes up a deep, gorgeous golden brown. Maple syrup sweetens both the crust and the jammy cherry filling, while arrowroot starch does the thickening work ā no mystery ingredients, no carrageenan, no fillers. Fresh or frozen cherries cook down with lemon juice into a glossy, bubbling filling that smells absolutely incredible coming out of the oven. The almond flour dough is surprisingly forgiving to work with, so even if it cracks during rolling, a quick press of your fingers brings it right back together. Whether you go for a full top crust or a woven lattice, that maple egg wash gives it a bakery-worthy shine that makes it genuinely hard to wait the full two hours before slicing. This is the kind of pie that earns a permanent spot in your rotation.
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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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