Walnut 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 satisfaction. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a buttery-tasting, tender shell that crisps up beautifully in the oven ā no wheat flour needed. A maple syrup-sweetened cherry filling thickened with arrowroot starch bubbles up through the vents or lattice top, filling your kitchen with a scent that is genuinely hard to resist. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's in it or worry about hidden additives lurking in a store-bought crust. The almond flour dough is surprisingly forgiving ā if it cracks while you're pressing it into the dish, just pinch it back together and keep going. A quick egg wash with a touch of maple syrup gives the finished crust that gorgeous deep-golden color that makes this pie look like it came straight from a bakery window. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that hold their shape beautifully on the plate.
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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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