Cashew Free Paleo Cherry Pie
There is something deeply satisfying about a cherry pie made entirely from whole, recognizable ingredients ā no mystery fillers, no grain-based crust, just a naturally sweet, fruit-forward dessert that happens to work beautifully within a paleo framework. The crust comes together with almond flour, tapioca starch, and solid coconut oil, producing a tender, golden shell that is surprisingly forgiving to roll and shape. A touch of maple syrup in both the dough and the egg wash gives the finished crust a gorgeous caramel-brown color and a subtle sweetness that plays perfectly against the tart cherry filling. Speaking of that filling ā five cups of fresh or frozen cherries cooked down with maple syrup, arrowroot starch, and lemon juice create a jammy, glossy center that sets up beautifully once the pie cools. Anyone who has struggled to find a store-bought dessert free from unwanted tree nuts like cashews will appreciate that every single ingredient here is straightforward and easy to verify. The lattice top is an optional but stunning touch, and the recipe walks you through both options so you can go as decorative or as simple as you like. Just commit to the full two-hour cooling window before you slice ā the filling needs that time to set, 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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