Wheat Free Paleo Cherry Pie
Cherry pie is one of those deeply nostalgic desserts that can feel completely off-limits once you've cut wheat from your diet, but this version brings it back in the most satisfying way. The crust is built entirely on almond flour and tapioca starch, with solid coconut oil worked in to create those flaky, pea-sized crumbles that make a proper pie crust worth eating. Maple syrup adds just enough sweetness to the dough without overpowering it, and the whole thing rolls out beautifully between parchment sheets ā no special equipment needed. The filling is a glossy, bubbling tangle of cherries thickened with arrowroot starch and brightened with lemon juice, so every slice holds together cleanly once the pie has had time to cool. A touch of almond extract in the filling is optional, but it deepens the cherry flavor in a way that feels almost bakery-level. The egg wash mixed with maple syrup gives the top crust or lattice that gorgeous deep-golden finish you'd expect from any classic pie. Let it cool fully before slicing and you'll be rewarded with clean, picture-perfect wedges that taste like summer.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!