Gut Friendly Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few desserts feel as celebratory as a cherry pie cooling on the counter, and this version delivers every bit of that nostalgic satisfaction without grains, refined sugar, or anything that tends to upset a sensitive gut. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky base that bakes up a gorgeous deep golden brown. Maple syrup does all the sweetening — both in the crust and the jammy cherry filling — so you get real, rounded sweetness without the blood sugar spike that comes with conventional pie. Arrowroot starch thickens the cherry filling naturally, pulling together tart fruit, a squeeze of lemon, and a touch of optional almond extract into something that bubbles and sets beautifully. Almond flour dough is genuinely forgiving to work with, so even if it cracks when you press it into the dish, a little finger-pressing brings it right back together. The two-hour cooling window after baking is non-negotiable — it's what takes the filling from loose and syrupy to perfectly sliceable. Whether you go full top crust or take the time to weave a lattice, this pie looks and tastes like a labor of love that just happens to be easy on digestion.

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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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