Chicken Free Paleo Cherry Pie
Few things signal a celebration like a bubbling cherry pie fresh from the oven, and this grain-free version delivers all that nostalgic, jammy goodness without a single conventional ingredient. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, golden shell that's surprisingly forgiving ā if it cracks while you're pressing it in, just pinch it back together and carry on. A touch of maple syrup in both the dough and the egg wash adds a subtle caramel depth that plays beautifully against the tart cherries. The filling is thickened with arrowroot starch instead of cornstarch or flour, so it sets into that perfect glossy, sliceable consistency once the pie has had time to cool. Fresh or frozen cherries both work here, making this a genuinely year-round dessert rather than a strictly seasonal one. Whether you go for a full top crust or take the extra few minutes to weave a lattice, the result looks stunning and tastes even better ā proof that skipping grains and refined sugar doesn't mean skipping the showstopper.
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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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