Pregnancy Friendly Paleo Cherry Pie
Cherry pie is one of those desserts that feels like pure celebration, and this grain-free version delivers all the jammy, golden-crusted magic you're craving without any of the refined ingredients that can feel like a gamble during pregnancy. The filling leans on real cherries ā fresh or frozen ā sweetened with maple syrup and thickened with arrowroot starch, so you know exactly what's going into every slice. Almond flour and tapioca starch form a surprisingly tender, workable crust that comes together with coconut oil, egg, and a touch of maple syrup, keeping things wholesome from the very first step. Lemon juice brightens the filling beautifully, and the arrowroot thickening means no cornstarch shortcuts or mystery additives to second-guess. The dough is genuinely forgiving ā if it cracks while you're pressing it into the dish, just press it back together and keep going, which makes the whole process feel a lot less precious. Letting the pie cool fully before slicing is the one step worth being patient about, since the filling sets into that perfect, scoopable consistency as it rests. Whether you go for a full top crust or a woven lattice, this is the kind of homemade pie that looks impressive and tastes even better than it looks.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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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