Nightshade Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those deeply nostalgic desserts that can feel off-limits when you're avoiding grains, refined sugar, and the usual thickeners — but this version delivers every bit of that sweet, jammy satisfaction without compromise. The crust comes together from almond flour and tapioca starch, worked with solid coconut oil until it forms those perfect pea-sized crumbles that bake into something genuinely flaky and golden. Maple syrup sweetens both the crust and the luscious cherry filling, which gets its glossy, thick texture from arrowroot starch rather than cornstarch or flour. Every single ingredient here is naturally free from nightshades, so there's no label-scanning or substitution anxiety — just straightforward, wholesome baking. The filling is cooked down on the stovetop first, which means it sets beautifully inside the pie and you won't end up with a watery, disappointing slice. A lattice top or full crust both work with this dough, and the egg wash gives it that deep, burnished finish that looks like it came straight out of a bakery window. Just be patient and let it cool fully before cutting — the wait 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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