Turkey Free Paleo Cherry Pie
Cherry pie is one of those desserts that feels celebratory no matter the occasion, and this version delivers all the jammy, sweet-tart filling and golden, flaky crust you'd expect ā just built entirely from wholesome, grain-free ingredients. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving it a tender, buttery texture that's surprisingly easy to work with, even for first-time paleo bakers. A touch of maple syrup in both the dough and the egg wash adds a subtle caramel depth that makes every bite feel a little more special. The filling is pure summer: plump cherries cooked down with maple syrup, lemon juice, and arrowroot starch until thick, glossy, and perfectly scoopable. Arrowroot does the thickening work here without any cornstarch or refined starches, so the filling slices cleanly once the pie has had time to cool and set. Whether you go for a full top crust or take the extra few minutes to weave a lattice, the result looks genuinely impressive straight out of the oven. This is the kind of pie that earns recipe requests before the plates are even cleared.
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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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