Gelatin Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those classic desserts that can feel off-limits the moment you start reading ingredient labels, but this version sidesteps all of that with a filling thickened by arrowroot starch instead of the gelatin or cornstarch blends that sneak into so many recipes. The result is a glossy, jammy cherry filling that sets up beautifully as the pie cools — no animal-derived thickeners, no shortcuts. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a rich, flaky dough that rolls out surprisingly well and bakes to a deep, golden brown. Maple syrup sweetens both the crust and the filling, so every bite has a warm, natural sweetness that pairs perfectly with the tartness of the cherries and a hint of lemon. A touch of almond extract in the filling is optional but genuinely lovely if you want to lean into that classic cherry-almond flavor. Whether you go with a full top crust or take the time to weave a lattice, the egg wash gives it that gorgeous bakery-style finish. Just be patient and let it cool the full two hours — 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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