Cinnamon Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those desserts that feels deeply nostalgic, and this grain-free version delivers all of that jammy, fruit-forward satisfaction without a single conventional shortcut. The almond flour and tapioca starch crust comes together beautifully — flaky, golden, and surprisingly forgiving if it cracks during rolling, since you can simply press it back together. Coconut oil stands in for butter, giving the pastry a subtle richness that pairs perfectly with the tart-sweet cherry filling. The filling itself is thickened with arrowroot starch and brightened with lemon juice, so every slice holds its shape without relying on cornstarch or any spice blends that might sneak in unwanted flavors. For anyone navigating a sensitivity to warming spices, this recipe is a genuine win — the ingredient list is clean and straightforward, with nothing hidden in a spice mix or pre-made filling. A lattice top or full crust both work here, and that maple syrup egg wash bakes to a gorgeous deep amber that looks like it came straight from 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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