Rice Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels almost impossible to recreate without a traditional wheat-based crust, but this version pulls it off beautifully using almond flour and tapioca starch as the base. The result is a buttery, golden shell that's tender enough to slice cleanly and sturdy enough to hold a generous, glossy cherry filling. Coconut oil replaces butter and does a remarkable job mimicking that classic flaky texture when worked in cold and chilled properly before rolling. The filling itself is thickened with arrowroot starch instead of cornstarch or flour, so every slice holds its shape with that deep, jewel-toned cherry color that makes a pie worth showing off. Maple syrup sweetens both the crust and the filling with a subtle warmth that plays perfectly against the tart cherries and bright hit of lemon juice. Whether you go for a full top crust or take the time to weave a lattice, the egg wash gives it that gorgeous burnished finish straight out of the oven. Just be patient and let it cool fully ā the filling needs that time to set, 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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