Nitrate & Nitrite 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 like pure nostalgia, and this version delivers all that jammy, ruby-red filling with a buttery-tasting crust that happens to be completely grain-free. The base is built from almond flour and tapioca starch, worked together with solid coconut oil until it forms a surprisingly tender, flaky dough that rolls out beautifully between sheets of parchment. Fresh or frozen cherries get cooked down with maple syrup, arrowroot starch, and a splash of lemon juice until the filling is glossy, thick, and deeply fragrant — no refined sugars or mystery additives in sight. Because every ingredient here is whole and unprocessed, you never have to second-guess what's actually going into your dessert, which is a genuine relief when you're trying to keep things clean. The lattice top brushed with a maple-spiked egg wash bakes up to a deep, burnished gold that looks like it came straight out of a farmhouse kitchen. Patience is the only real trick — letting the filling cool before it goes into the crust and giving the baked pie a full two hours to set means every slice comes out clean and gorgeous. This is the kind of pie that earns recipe-card status the first time you make 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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