Pescatarian Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Sweet, jammy cherries bubbling beneath a golden, latticed crust — this pie is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving it a tender, slightly nutty bite that holds up beautifully without any wheat flour or butter. Maple syrup does the sweetening throughout, both in the dough and in the glossy cherry filling thickened with arrowroot starch, so every component stays grain-free and refined-sugar-free. A splash of lemon juice brightens the cherries, and a touch of almond extract (if you choose to use it) deepens the flavor in the most satisfying way. The dough is genuinely forgiving — if it cracks while you're pressing it into the dish, just push it back together and keep going. One important note: let the pie cool for the full two hours before slicing, because the arrowroot filling needs that time to set into clean, sliceable layers rather than a warm, runny pool. Whether you go full top crust or take the extra few minutes to weave a lattice, this pie looks like it came straight from a farmhouse kitchen.

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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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