Xanthan Gum Free Paleo Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few things signal summer like a bubbling cherry pie cooling on the counter, and this version delivers all that nostalgia without any of the usual grain-based or gum-laden shortcuts. The crust comes together from almond flour and tapioca starch, with solid coconut oil worked in by hand until the mixture looks like coarse crumbles — a technique that produces a genuinely flaky, golden shell that holds its shape beautifully. Maple syrup sweetens both the crust and the jammy cherry filling, while arrowroot starch does the thickening work naturally, no synthetic stabilizers needed. A splash of lemon juice brightens the fruit, and a hint of almond extract (totally optional) deepens the cherry flavor in the most satisfying way. The dough is surprisingly forgiving — if it cracks during rolling, just press it back together, because almond flour is far more cooperative than it looks. Brushing the top with an egg-and-maple wash gives the finished pie that deep, glossy, bakery-worthy color. Just be sure to let it cool the full two hours before slicing so the filling sets up properly and every slice comes out clean.

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
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
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!