Paleo Cherry Pie
Ever since I made my recipe for balsamic roasted chicken with easy cherry sauce I knew I wanted to make this cherry sauce again as it was my favorite part of the dish.
Cherries go really well with meat and other savory dishes but this time I wanted to make something sweet, something more “traditional”. And what’s more traditional than a homemade cherry pie!
Ahem…Except this one is a little bit different and not that traditional. There’s no gluten, no dairy and no sugar added – neither to the dough nor to the homemade cherry pie filling. It’s a paleo cherry pie!
Can you make a pie without flour, butter and sugar, you ask? I bet you can! I’ll be honest with you, paleo baking is not always easy and using different brands of the same ingredient doesn’t always lead to the consistent results. But this easy paleo cherry recipe here is 100% foolproof!
It’s based on my popular recipe for Paleo Lemon Curd Pie, I’ve made it countless times, lots of people tried it (in different countries!) and loved it. Whether you’re paleo or not, if you want to bake a healthier dessert that’s easy on your stomach but still super delicious, give this easy recipe for paleo cherry pie a go!
If you tried this Paleo Cherry Pie recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Paleo Cherry Pie
- 10 oz frozen pitted cherries 300 g
- 1 tbsp cornstarch or arrowroot powder, dissolved in two tbsp water
- 1 tbsp lemon juice
- 1/3 cup honey you can also use rice malt syrup
Preheat oven to 400F/200C
For the filling:
Place frozen cherries in a medium saucepan and cook on low heat for 3-4 minutes. Add lemon juice and honey, and stir until honey is dissolved. Increase heat to medium and bring to a boil.
In a small bowl, dissolve cornstarch with water and stir in cherries. Stir constantly for about one minute or until thick. Set aside.
For the dough:
In a large bowl, place melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork. Add coconut flour and mix until a dough starts to form. It will seem too wet at the beginning, and that's ok. Let the dough sit for 2-3 minutes to allow the coconut flour to absorb the moisture of the batter.
Gather dough into a ball. Form 6 small balls, each about the size of a large golf ball. Set the remaining dough aside.
Transfer dough balls to 6 x 3.5-inch (8 cm) tartlet molds with a removable bottom (I used a set very similar to this one). Using your hands, spread dough in each pan, as evenly as possible, pressing into edges. Prick bottom with a fork.
Transfer on a baking sheet and bake for 5 minutes or until edges are golden. Remove from the oven and set aside. You can also use a 12-inch (30 cm) tart pan with a removable bottom and bake the dough for 9 minutes (see notes below).
Optional: heart decorations
Lightly flour some parchment paper with coconut flour. Using a rolling pin, roll the remaining dough until thin (but not too thin!) on the parchment paper. Using cookie cutters, cut shapes and discard remaining dough.
Transfer parchment paper on a baking sheet and bake for 3 to 5 minutes depending on the size of the decorations, or until edges are golden. Set aside.
Pour reserved cherry filling into each tartlet crust. Top with decorations if using. Let the filling cool completely and serve. Tartelettes can be stored up to 3 days in the fridge.
If you use a large tart pan, you may need to double the cherry filling recipe.
Pie crust recipe adapted from Coconut Mama