Legume Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those classic desserts that can feel completely out of reach when you're avoiding legumes and the grain-based crusts that usually go with them. This version solves that beautifully, building a tender, golden crust from almond flour and tapioca starch that rolls out surprisingly well and bakes up with real flake and color. Coconut oil stands in for butter, giving the dough a rich, slightly sweet base that pairs perfectly with the jammy cherry filling. The filling itself is thickened with arrowroot starch instead of cornstarch or flour, so every ingredient earns its place without any hidden legume derivatives to worry about. Fresh or frozen cherries get cooked down with maple syrup and a splash of lemon juice until glossy and thick, and a touch of almond extract deepens the whole thing into something that tastes genuinely indulgent. The egg wash — just beaten egg and a little maple syrup — gives the top crust or lattice that deep, burnished finish you'd expect from a proper bakery pie. Letting it cool fully before slicing is the one step worth being patient about, because the filling sets into clean, scoopable slices that hold their shape on the plate.

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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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