Sesame Free Paleo Cherry Pie
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 almond flour and coconut oil for a crust that's flaky, golden, and genuinely satisfying. The filling leans on fresh or frozen cherries cooked down with maple syrup, arrowroot starch, and a splash of lemon juice until thick, glossy, and deeply fruity ā no refined sugar or mystery thickeners in sight. Because every ingredient here is naturally free of sesame in any form, you can skip the label-scanning anxiety that comes with store-bought pie crusts and pre-made fillings. Working with almond flour dough is a little different than traditional pastry, but the instructions walk you through it step by step, and the dough is actually quite forgiving ā cracks press right back together. A lattice top is a stunning option if you want to show off that jewel-toned filling, or you can go classic with a full top crust and a few steam vents. The egg wash mixed with a touch of maple syrup gives the finished crust a gorgeous, burnished color straight out of a bakery window. Just be patient and let it cool fully before slicing ā the filling sets as it rests, 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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