Mushroom 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 impossibly nostalgic, and this version delivers every bit of that sweet-tart, jammy filling tucked inside a beautifully golden crust. The base is built from almond flour and tapioca starch worked together with solid coconut oil, which creates a surprisingly tender, flaky dough that rolls out cleanly between sheets of parchment. Maple syrup does the sweetening throughout — in the crust, the filling, and even the egg wash — so the flavor is warm and rounded rather than one-note sweet. The cherry filling gets cooked down with arrowroot starch and a splash of lemon juice until it thickens into a glossy, bubbling compote that holds its shape beautifully once the pie cools. A touch of almond extract in the filling is optional but genuinely worth it, deepening the cherry flavor in a way that tastes like something from a serious bakery. The whole thing bakes low and slow until the crust turns a deep, burnished gold and the filling pushes through the vents in slow, fragrant bubbles. Giving it a full two hours to cool before slicing is the hardest part, but it's what takes this from a delicious mess to a clean, showstopping slice.

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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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