Citric Acid Free Paleo Cherry Pie
Cherry pie is one of those classic desserts that can feel completely off-limits when you're navigating a citric acid sensitivity, since so many store-bought fillings and pre-made crusts sneak in additives and preservatives that cause real problems. This version sidesteps all of that by building everything from scratch with whole, recognizable ingredients. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a buttery, golden shell that's genuinely flaky and satisfying without a single grain of wheat or mystery additive. Fresh or frozen cherries form the heart of the filling, sweetened with maple syrup and thickened with arrowroot starch ā no citric acid, no artificial anything. A small splash of lemon juice is the only acidic element, and it's there to brighten the fruit rather than preserve it, so you can adjust or omit it based on your own tolerance. The almond flour dough is surprisingly forgiving to work with, pressing back together easily if it cracks, which makes it a great fit for bakers who don't want a high-stress crust experience. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that look and taste like the real deal.
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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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