Seeds Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those desserts that feels almost impossible to recreate without the usual flour and butter, but this version pulls it off beautifully using an almond flour and tapioca starch crust that bakes up golden, flaky, and genuinely satisfying. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it works exactly as written. The filling leans on fresh or frozen cherries thickened with arrowroot starch and sweetened with maple syrup, giving you that glossy, jammy center that bubbles up through the vents just like a classic. Coconut oil stands in for butter in the crust, and working it in with your fingertips creates those coarse, pea-sized crumbles that translate into real flakiness once baked. A touch of lemon juice brightens the whole filling, and the optional almond extract adds a subtle depth that makes the cherries taste even more like themselves. Whether you go for a full top crust or take the time to weave a lattice, the dough is forgiving enough to patch and press back together without drama. Just be patient and let it cool the full two hours — the filling sets as it chills, and the first slice will be worth every minute of the wait.

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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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