Vegetarian Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

4.8

(23)

Cherry pie is one of those desserts that feels deeply nostalgic, and this version delivers all that jammy, fruit-forward filling with a buttery-tasting crust that happens to skip the refined flour and white sugar entirely. The base is built from almond flour and tapioca starch, worked together with solid coconut oil until it forms a surprisingly pliable, forgiving dough that rolls out beautifully between parchment sheets. Maple syrup sweetens both the crust and the glossy cherry filling, while arrowroot starch does the thickening work so every slice holds its shape cleanly. A splash of lemon juice brightens the whole thing, and a hint of almond extract (if you choose to use it) makes the cherries taste even more intensely of themselves. The egg wash gives the top crust or lattice that gorgeous deep-golden finish you'd expect from any classic pie coming out of the oven. Letting it cool fully on the rack is genuinely important here — the filling sets as it cools, so patience pays off with clean, picture-perfect slices. Whether you go for a full top crust or take the time to weave a lattice, this is the kind of showstopper dessert that no one will guess took a grain-free detour to get there.

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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.

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