Emulsifier Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things signal summer like a bubbling cherry pie fresh from the oven, and this version delivers all that jammy, ruby-red filling tucked inside a golden, flaky crust. The base is built from almond flour and tapioca starch, with solid coconut oil worked in by hand to create those satisfying pea-sized crumbles that bake up beautifully tender. Because every ingredient here is whole and straightforward — cherries, maple syrup, arrowroot starch, lemon juice — there's no need to scan labels for hidden additives or synthetic emulsifiers that sneak into conventional pie crusts and fillings. Arrowroot starch does the thickening work naturally, giving the cherry filling a glossy, spoonable consistency that sets up perfectly as the pie cools. The dough is genuinely forgiving; if it cracks while you're pressing it into the dish, a little finger pressure brings it right back together. A lattice top or a full crust both work wonderfully here, finished with a maple-kissed egg wash that turns deep, burnished gold in the oven. Just be patient and let it cool the full two hours — the filling firms as it rests, and the first slice will be worth every minute of waiting.

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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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