Macadamia Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those desserts that feels almost impossible to make grain-free without sacrificing that flaky, golden crust — but this version absolutely delivers. The base comes together with almond flour and tapioca starch, worked with solid coconut oil until it forms a pliable, forgiving dough that rolls out beautifully and bakes to a deep, rich brown. Maple syrup sweetens both the crust and the jammy cherry filling, which gets its glossy thickness from arrowroot starch rather than cornstarch or flour. Fresh or frozen cherries cook down with lemon juice into something bubbling and fragrant, with an optional touch of almond extract that makes the whole kitchen smell incredible. The egg wash gives the top crust or lattice that gorgeous bakery-style sheen without any dairy or refined sugar. Letting the pie cool fully before slicing is the hardest part, but it's what turns that luscious filling from loose to perfectly set. Whether you go full top crust or take the time to weave a lattice, this is a showstopper that happens to skip grains, refined sugar, and any tree nuts beyond the almond flour base — no macadamia or other specialty nuts anywhere in sight.

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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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