Celery Free Paleo Cherry Pie
Sweet, jammy cherries bubbling beneath a golden, grain-free crust ā this pie is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving it a buttery, tender crumb that holds its shape beautifully without a single grain of wheat in sight. Maple syrup does all the sweetening here, both in the dough and in the luscious cherry filling, so there's no refined sugar to worry about. Arrowroot starch thickens the filling into that glossy, spoonable consistency you want in a proper pie, and a splash of lemon juice keeps the sweetness bright and balanced. Every single ingredient is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress ā just straightforward, wholesome cooking. The lattice top is a showstopper, but a simple vented crust works just as well if you want to keep things easy. Just be patient and let it cool fully before slicing 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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