Spice Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels deeply nostalgic, and this grain-free version delivers every bit of that classic comfort without any of the usual shortcuts. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a buttery, golden shell that's surprisingly easy to work with ā even if it cracks a little, it presses right back together. The filling is nothing but ripe cherries, maple syrup, arrowroot starch, and a splash of lemon juice, so the fruit gets to be the real star here. Everything is naturally free of added spices, relying instead on the cherries' own sweet-tart depth and the richness of the almond flour crust to build flavor. A quick cook on the stovetop thickens the filling before it ever hits the oven, which means you get clean, glossy slices instead of a soupy mess. Whether you go with a full top crust or take the time to weave a lattice, that maple-brushed egg wash bakes up to a deep, burnished gold that looks genuinely stunning. Just be patient and let it cool fully before slicing ā 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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