Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things feel as celebratory as a homemade cherry pie, and this version proves you don't need wheat flour or refined sugar to pull it off beautifully. 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 — if it cracks while you're pressing it into the dish, just pinch it back together and carry on. Maple syrup sweetens both the crust and the jammy cherry filling, while arrowroot starch does the thickening work you'd normally hand off to cornstarch, keeping every ingredient squarely in whole-food territory. The filling gets a quick cook on the stovetop before it ever hits the oven, so the cherries are perfectly saucy and set rather than watery when you slice in. A maple-kissed egg wash gives the top crust or lattice that deep, glossy golden-brown finish that makes this pie genuinely hard to distinguish from a classic. It serves 8, so it's the right size for a dinner party, a holiday table, or an afternoon when you just want something worth the effort. Let it cool the full two hours — the filling needs that time to set, and 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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