Peanut Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things signal a special occasion quite like a bubbling cherry pie cooling on the counter, and this version delivers all of that magic without any grain-based flour or refined sugar. The crust is built on almond flour and tapioca starch, held together with coconut oil, egg, and a touch of maple syrup — it's surprisingly pliable and forgiving to work with, even if it cracks a little during rolling. The filling leans on ripe cherries, arrowroot starch, and lemon juice to create a glossy, jammy center that sets beautifully once the pie cools. A drizzle of maple syrup in the egg wash gives the top crust a gorgeous deep-golden finish that looks like it came straight from a bakery window. Because every component is made from scratch using whole-food ingredients, there's no need to scrutinize labels for hidden additives or worry about shared-facility cross-contact. The lattice option is especially worth trying — it lets that ruby filling peek through and makes the whole thing look genuinely stunning on a table. Just be patient and let it cool the full two hours before slicing, because the filling needs that time to set into perfectly scoopable slices.

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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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