Shellfish Free Paleo Cherry Pie
Cherry pie doesn't get much more show-stopping than this, with a jammy, bubbling filling and a golden crust that looks like it came straight from a farmhouse kitchen. The base is built from almond flour and tapioca starch, which gives it a surprisingly tender, flaky texture that holds together beautifully without any grain or gluten in sight. Solid coconut oil is worked in just like traditional butter, creating those satisfying pea-sized crumbles that translate into a rich, shortbread-like bite once baked. The filling leans on fresh or frozen cherries sweetened with maple syrup and thickened with arrowroot starch, so every slice is glossy, deeply fruity, and naturally sweetened from start to finish. A touch of lemon juice brightens the whole thing, and the optional almond extract adds a subtle warmth that makes the cherry flavor really sing. The egg wash ā spiked with a little maple syrup ā gives the top crust or lattice that gorgeous deep-golden finish you'd expect from a classic diner slice. Just be patient and let it cool fully before cutting; 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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