Paraben Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossibly nostalgic, and this version delivers every bit of that sweet, jammy, golden-crusted magic without any of the conventional ingredients that can sneak unwanted compounds into your food. The crust comes together with almond flour, tapioca starch, and solid coconut oil, which creates a tender, slightly nutty base that holds up beautifully to a bubbling fruit filling. Maple syrup does all the sweetening work here ā both in the crust and the filling ā so you're not relying on refined sugars or synthetic additives. The cherry filling is thickened with arrowroot starch and brightened with fresh lemon juice, giving it that glossy, spoonable texture that sets perfectly as the pie cools. A touch of almond extract is optional but adds a lovely depth that makes the cherries taste even more like themselves. Working with almond flour dough is genuinely forgiving ā if it cracks while you're pressing it into the dish, just push it back together and keep going. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous slices that taste like a celebration.
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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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