Pork Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels like pure summer, and this version delivers all the jammy, sweet-tart filling and golden, flaky crust you'd expect ā just built entirely from grain-free, whole-food ingredients. The crust comes together with almond flour, tapioca starch, and solid coconut oil, which creates a surprisingly tender, buttery texture that rolls out beautifully between parchment sheets. Maple syrup does the sweetening throughout, both in the dough and in the luscious cherry filling, so every bite has a natural depth that refined sugar just can't match. Arrowroot starch thickens the filling as it cooks on the stovetop, meaning you get clean, glossy slices instead of a soupy mess ā no cornstarch or flour needed. A touch of lemon juice brightens the cherries, and the optional almond extract adds a subtle warmth that makes the whole thing taste bakery-level without any extra effort. Whether you go for a full top crust or take the time to weave a lattice, the egg wash gives it that gorgeous deep-golden finish that makes people reach for a slice before it's even fully cooled. Just resist the urge to cut in early ā letting it rest is the secret to a filling that holds together perfectly on the plate.
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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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