Nutmeg Free Paleo Cherry Pie
Cherry pie is one of those classic desserts that feels like pure summer, and this grain-free version delivers every bit of that jammy, fruit-forward magic. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, golden shell that's surprisingly easy to work with ā even if almond flour dough is new territory for you. The cherry filling is thickened with arrowroot starch and sweetened with maple syrup, so every slice is glossy, deeply fruity, and just tart enough from a splash of lemon juice. Warm spices like nutmeg are completely absent here, which means the natural flavor of the cherries gets to be the real star without any interference. Whether you go for a full top crust or take the time to weave a lattice, that maple-kissed egg wash bakes up to a gorgeous deep amber that looks like it came straight from a bakery window. The filling does need time to set after baking, so patience is rewarded with clean, beautiful slices rather than a soupy mess. Fresh or frozen cherries both work beautifully, making this a pie you can pull off any time of year.
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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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