Ginger Free Paleo Cherry Pie
There is something deeply satisfying about a cherry pie made entirely from whole, recognizable ingredients, and this one delivers on every level. The almond flour and tapioca starch crust comes together with coconut oil and a touch of maple syrup, producing a golden, slightly nutty shell that holds its shape beautifully without any grain-based flour. The filling leans on ripe, juicy cherries thickened with arrowroot starch and brightened with lemon juice, so every slice is glossy, jammy, and just tart enough to keep things interesting. Because the entire recipe skips ginger entirely ā no spice blends, no hidden extracts, nothing ā it's a genuinely safe choice for anyone who needs to avoid that ingredient without sacrificing a classic dessert experience. The lattice or full top crust both work wonderfully here, and the maple syrup egg wash gives the finished pie that deep, burnished color that makes it look like it came straight from a bakery window. Patience is the one real requirement: letting the filling cool before it goes into the crust and then allowing the baked pie to rest for a full two hours means clean, set slices rather than a soupy mess. This is the kind of dessert that earns serious compliments at any table.
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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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