Gluten 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 nostalgic, jammy goodness without a speck of wheat in sight. The crust comes together from almond flour and tapioca starch, with solid coconut oil worked in until the mixture turns crumbly and rich — the result is a golden, slightly nutty shell that holds its shape beautifully and tastes genuinely indulgent. Maple syrup sweetens both the crust and the luscious cherry filling, which gets thickened with arrowroot starch for a glossy, spoonable texture that sets perfectly as the pie cools. A splash of lemon juice brightens the whole thing, and a touch of almond extract (totally optional) deepens the cherry flavor in the best possible way. The almond flour dough is surprisingly forgiving — if it cracks while you're pressing it into the dish, just pinch it back together and keep going. Whether you go for a full top crust or a woven lattice, that maple egg wash bakes up to a deep, burnished brown that looks like it came straight out of a bakery window. Just be patient and 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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