Cherry pie is one of those desserts that feels deeply nostalgic, and this version delivers all that jammy, fruit-forward comfort without a single grain in sight. The crust comes together with almond flour and tapioca starch, giving it a tender, slightly crisp bite that holds up beautifully under a bubbling cherry filling. Coconut oil stands in for butter, and a touch of maple syrup adds just enough sweetness to make the pastry feel indulgent rather than virtuous. The filling is thickened with arrowroot starch, which gives it that glossy, spoonable consistency you want without any of the grain-based thickeners that can sneak into traditional recipes. A splash of lemon juice brightens the cherries, and a hint of almond extract (if you choose to use it) deepens the whole thing into something that tastes genuinely sophisticated. The lattice or full top crust brushed with a maple egg wash bakes to a deep, burnished gold that looks like it came straight out of a bakery window. Let it cool fully before slicing — the filling needs that time to set, and the wait is absolutely worth it.
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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.
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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