Red Meat Allergy Friendly Paleo Cherry Pie
Cherry pie is one of those desserts that feels deeply nostalgic, and this grain-free version delivers every bit of that jammy, golden-crusted magic without a trace of red meat or animal-derived gelatin thickeners. The filling leans on arrowroot starch to achieve that glossy, spoonable consistency, while fresh or frozen cherries bring natural sweetness that gets a lift from lemon juice and a touch of maple syrup. What makes this pie especially satisfying is the almond flour and tapioca starch crust ā it's buttery-tasting and flaky in a way that's genuinely hard to believe comes together without wheat or dairy. Solid coconut oil is worked in just like traditional shortening, creating those coveted pea-sized crumbles that bake into a deep golden shell. Whether you go for a full top crust or take the time to weave a lattice, the maple-brushed egg wash gives it a bakery-worthy finish that looks as impressive as it tastes. The filling thickens beautifully on the stovetop before it ever hits the oven, so you're not left guessing whether the inside will set. Just be patient and let it cool the full two hours ā the reward is clean, picture-perfect slices every time.
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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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