Lupin Free Paleo Cherry Pie
There is something deeply satisfying about a cherry pie made entirely from scratch, and this one delivers that glossy, bubbling filling tucked inside a golden, tender crust that just happens to skip conventional wheat flour entirely. The base is built from almond flour and tapioca starch, which together create a dough that is surprisingly workable — forgiving enough to press back together if it cracks, and rich enough to hold its own against a generous fruit filling. Fresh or frozen cherries get cooked down with maple syrup, arrowroot starch, and a splash of lemon juice until the mixture thickens into something jammy and deeply flavored, with an optional touch of almond extract that makes the whole kitchen smell incredible. Lupin flour is increasingly showing up as a substitute in grain-free and alternative baking products, so making this crust from scratch means you stay in full control of every ingredient without having to second-guess a store-bought blend. The egg wash — just beaten egg and a little maple syrup — gives the top crust or lattice that gorgeous amber sheen you'd expect from any classic bakery pie. Patience is the one non-negotiable here: letting the filling cool before it goes into the crust, and then letting the finished pie rest for a full two hours, is what turns a good pie into a perfect one. Serve it at room temperature and watch it disappear.
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Learn more →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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