High Fructose Corn Syrup Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

High Fructose Corn Syrup Free Paleo Cherry Pie

Cherry pie is one of those desserts that feels almost impossible to make without reaching for a can of gooey, corn-syrup-laden filling — but this version proves that wrong in the most delicious way. The filling is built entirely from real cherries, maple syrup, arrowroot starch, and a squeeze of lemon juice, so every bite tastes genuinely fruity and bright rather than cloyingly sweet. The crust swaps conventional flour and shortening for almond flour, tapioca starch, and solid coconut oil, which come together into a surprisingly buttery, golden shell that holds its shape beautifully. Working the coconut oil into the dry ingredients with your fingertips creates those essential pea-sized crumbles that give the crust its flaky, tender texture. The filling gets a quick cook on the stovetop before it ever hits the oven, so the arrowroot has time to thicken everything into a glossy, jammy consistency that slices cleanly once the pie cools. A maple-kissed egg wash gives the top crust or lattice that deep, burnished color that makes a homemade pie look like it came straight from a bakery window. Whether you go for a classic top crust or a woven lattice, this is the kind of showstopper dessert that no one will guess is free of refined sweeteners or processed additives.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!