Dairy 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 almost impossible to make without butter, but this version pulls it off beautifully using coconut oil and almond flour for a crust that's genuinely flaky, golden, and satisfying. The filling leans on fresh or frozen cherries, maple syrup, and arrowroot starch to create that glossy, jammy center that bubbles up through the vents and smells absolutely incredible while it bakes. Every single ingredient is naturally free of dairy, so there's no swapping or substituting required — it's built that way from the ground up. The almond flour dough is surprisingly forgiving to work with; if it cracks while you're pressing it into the pan, it pinches right back together without any fuss. A touch of lemon juice brightens the filling, and the optional almond extract adds a subtle depth that makes the cherries taste even more like themselves. Whether you go with a full top crust or take the time to weave a lattice, the maple-brushed egg wash gives it that deep amber finish that looks like it came straight out of a bakery window. Just make sure you let it cool the full two hours before slicing — the filling needs that time to set, 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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