Hazelnut Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossibly nostalgic, and this grain-free version delivers every bit of that deep, jammy, golden-crusted magic. The filling is built from plump cherries cooked down with maple syrup, arrowroot starch, and a squeeze of lemon juice until it's thick, glossy, and bubbling with flavor. What makes this crust genuinely impressive is how forgiving almond flour dough can be ā coconut oil stands in for butter, tapioca starch adds just enough stretch, and a touch of maple syrup gives the pastry a subtle sweetness that plays beautifully against the tart cherries. For anyone navigating tree nut concerns, it's worth noting that the recipe is completely free of hazelnuts and hazelnut-derived ingredients, relying instead on almond flour and pantry staples with no hidden surprises. The lattice top is optional but absolutely worth the extra five minutes ā it lets the filling bubble up through the gaps and turns the whole thing into a showstopper. Patience is the one non-negotiable here: letting the pie cool a full two hours before slicing is what transforms a loose, saucy filling into clean, sliceable perfection. Whether you go full top crust or weave a lattice, this is the kind of pie that disappears fast.
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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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