Turmeric Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Few things feel as celebratory as a homemade cherry pie, and this grain-free version delivers every bit of that deep, jammy, golden-crusted magic. The filling leans on fresh or frozen cherries cooked down with maple syrup, arrowroot starch, and a bright hit of lemon juice until thick and glossy — no artificial thickeners or mystery spices anywhere in sight. That means it's naturally free of the warm, earthy seasonings that sneak into so many packaged desserts and spice blends, making it a genuinely clean option for anyone avoiding certain botanicals. The crust is built from almond flour and tapioca starch, worked together with solid coconut oil until crumbly, then brought together with egg and a touch of maple syrup for a dough that's surprisingly easy to roll and press. Almond flour dough is forgiving by nature — if it cracks, you just press it back together, which takes a lot of the stress out of pie-making. A maple-sweetened egg wash gives the top crust or lattice that gorgeous deep-golden finish you'd expect from any classic bakery pie. Let it cool the full two hours before slicing and you'll be rewarded with a filling that holds its shape and tastes like summer in every single bite.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups almond flour
½ cup tapioca starch
½ tsp fine sea salt
½ 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
⅓ cup maple syrup
3 tbsp arrowroot starch
1 tbsp lemon juice
½ 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 — 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!