MSG Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossibly nostalgic, and this version delivers every bit of that sweet-tart, jammy filling tucked inside a buttery, golden crust. The base is built from almond flour and tapioca starch worked together with solid coconut oil, which creates a surprisingly tender and flaky result without any of the grain-based ingredients that can sneak in unwanted additives. Maple syrup does all the sweetening work throughout ā in the crust, the filling, and even the egg wash ā so you're never relying on processed sugars or flavor enhancers to make it taste good. The cherry filling gets cooked down with arrowroot starch and a splash of lemon juice until it's thick, glossy, and deeply fruity, which means every slice holds together beautifully once the pie has had time to cool and set. A touch of almond extract in the filling is optional but genuinely lovely if you want that classic cherry pie depth. Whether you go for a full top crust or take the time to weave a lattice, the visual result is stunning enough to bring to any table. Just be patient and let it cool the full two hours ā the wait is absolutely worth it.
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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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