Lactose Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels deeply nostalgic, and this version delivers all that jammy, sweet-tart filling with a buttery-tasting crust ā no dairy anywhere in sight. The base is built from almond flour and tapioca starch, worked together with solid coconut oil to create a dough that's surprisingly pliable and forgiving, even if it cracks a little during rolling. Maple syrup sweetens both the crust and the glossy cherry filling, which gets its gorgeous, thick consistency from arrowroot starch cooked down with lemon juice and a hint of almond extract. Because every component is naturally free of butter, cream, or milk-based ingredients, there's no substituting or second-guessing ā it just works as written. The filling needs time to bubble and set, so patience pays off here: letting the pie cool fully before slicing means clean, luscious slices rather than a runny mess. Whether you go for a full top crust or a woven lattice, that deep golden finish and bubbling fruit underneath make this one genuinely stunning on a table. It's the kind of pie that surprises people who assume "no dairy" means a compromise on richness or flavor.
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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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