Yeast Free Paleo Cherry Pie
Few things signal summer quite like a bubbling cherry pie cooling on the counter, and this version delivers all that deep, jammy fruit flavor with a crust that's genuinely worth eating on its own. The base is built from almond flour and tapioca starch, worked together with solid coconut oil until it forms those satisfying pea-sized crumbles that bake into something golden, tender, and just a little flaky. Maple syrup sweetens both the crust and the cherry filling, so there's no refined sugar and absolutely no yeast or leavening agents to worry about — this pie rises and sets entirely through technique and good ingredients. The filling comes together on the stovetop with fresh or frozen cherries, arrowroot starch for thickening, a splash of lemon juice, and an optional hit of almond extract that makes the whole thing taste like it came from a serious bakery. Almond flour dough can feel intimidating, but the instructions are genuinely forgiving — cracks press back together easily, and rolling between parchment sheets keeps the whole process clean and manageable. Whether you go for a full top crust with steam vents or take the time to weave a lattice, the egg wash gives it that deep, glossy, golden-brown finish that makes people stop and stare before the first slice is even cut. Just plan ahead and let it cool fully before serving — the filling sets beautifully and rewards your patience.
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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.
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