Chestnut Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things signal summer quite like a bubbling cherry pie fresh from the oven, and this version delivers all that jammy, ruby-red filling in a crust built entirely from almond flour and tapioca starch. The grain-free crust comes together with solid coconut oil and a touch of maple syrup, giving it a tender, slightly sweet bite that holds up beautifully under a generous pour of cherry filling. Arrowroot starch does the thickening work in the filling, so every slice holds its shape without any cornstarch or refined additives in sight. A splash of lemon juice brightens the whole thing, and if you opt for the almond extract, it adds a subtle depth that makes the cherries taste even more intensely of themselves. The dough is genuinely forgiving — if it cracks while you're pressing it into the pan, just pinch it back together and keep going. Whether you go for a full top crust or take the time to weave a lattice, that maple-kissed egg wash bakes into a deep, glossy golden finish that looks like it came straight out of a bakery window. Just be patient and let it cool fully before slicing — the filling sets as it rests, 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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