Pecan Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossible to pull off without a traditional butter-and-wheat crust, but this version proves that grain-free baking can be just as stunning. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, golden shell that crisps beautifully in the oven without a single grain or legume in sight. A touch of maple syrup in both the dough and the egg wash adds a subtle warmth that plays perfectly against the tart, jammy cherry filling. That filling is thickened with arrowroot starch and brightened with lemon juice, so every slice holds its shape and delivers a clean, fruit-forward bite. The whole thing is completely free from tree nuts like pecans, which can sneak into holiday pies through spiced streusel toppings or candied nut layers ā none of that here. Whether you go for a classic top crust or take the time to weave a lattice, the result looks genuinely impressive on any table. Just be patient and let it cool fully before slicing ā the filling sets as it rests, and the wait is absolutely worth it.
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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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