Mustard Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things signal the arrival of cherry season quite like a bubbling, golden-crusted pie cooling on the counter. This version swaps conventional wheat flour and butter for a tender almond flour and coconut oil crust that bakes up beautifully flaky and rich, with just enough maple syrup to keep it lightly sweet. The filling is pure summer — plump cherries cooked down with lemon juice and arrowroot starch until glossy and jammy, with an optional hint of almond extract that makes the whole kitchen smell incredible. Because every ingredient here is straightforward and whole-food based, you never have to second-guess a label or worry about hidden condiment-derived additives sneaking into your dessert. The almond flour dough is genuinely forgiving, so even if it cracks when you transfer it to the dish, a quick press of your fingers brings it right back together. Whether you go for a full top crust or take the time to weave a lattice, the egg-and-maple wash gives it that deep, burnished finish that looks like it came straight from a bakery window. Just be sure to let it cool the full two hours before slicing — the filling sets as it rests, and the patience is absolutely worth it.

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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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