Oats 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 impossible to recreate without the usual flour-heavy crust, but this version pulls it off beautifully using almond flour and tapioca starch as the base. The result is a tender, golden crust with just enough structure to hold that glossy, bubbling cherry filling without crumbling apart. Coconut oil stands in for butter and works surprisingly well when kept solid, giving the dough that classic flaky, crumbly texture you'd expect from a proper pie. The filling is sweetened entirely with maple syrup and thickened with arrowroot starch, so every bite is pure, jammy cherry flavor with a bright hit of lemon and a subtle warmth from optional almond extract. There's not a grain of oats or oat-derived ingredient anywhere in this recipe, which makes it a genuinely safe and satisfying option for anyone navigating that restriction without wanting to sacrifice a classic dessert. The lattice top is a gorgeous touch and easier than it looks with almond flour dough, since the forgiving texture means you can press any cracks right back together. Let it cool the full two hours before slicing — the filling sets up into something truly spectacular.

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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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