Soy Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels like pure nostalgia, and this grain-free version delivers every bit of that deep, jammy, fruit-forward payoff. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a buttery, flaky dough that rolls out beautifully between sheets of parchment. Maple syrup sweetens both the crust and the glossy cherry filling, which gets its luscious, spoonable texture from arrowroot starch cooked down with lemon juice and a hint of almond extract. Because every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden additives sneaking into your dessert. The lattice top is a showstopper, but a simple full crust with a few steam vents works just as well and is equally gorgeous once it comes out of the oven deep golden brown. Letting the pie cool fully before slicing is the hardest part ā but that patience is what gives you clean, set slices with a filling that holds its shape. Whether you're baking for a crowd or just treating yourself, this is the kind of pie that disappears fast.
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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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