Seed Oil Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those deeply nostalgic desserts that can feel off-limits the moment you start reading labels on store-bought crusts and fillings. This version skips every refined and industrial oil entirely, relying on solid coconut oil to create a flaky, golden crust that holds together beautifully without any of the usual shortcuts. Almond flour and tapioca starch form the base of that crust, giving it a tender, slightly nutty character that pairs perfectly with a jammy, bubbling cherry filling thickened with arrowroot starch and sweetened with maple syrup. The filling comes together on the stovetop before it ever hits the oven, so you get full control over the texture — no watery, runny slices here. A touch of lemon juice brightens the whole thing, and the optional almond extract adds a subtle depth that makes the cherries taste even more like themselves. The dough is genuinely forgiving to work with, and the parchment-rolling method means you don't need any special equipment or a perfectly chilled kitchen to pull it off. Let it cool fully before you slice and you'll be rewarded with clean, glossy wedges that look and taste like a celebration.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
½ cup tapioca starch
½ tsp fine sea salt
½ 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
⅓ cup maple syrup
3 tbsp arrowroot starch
1 tbsp lemon juice
½ 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 — 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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