Paleo Cherry Pie -
5 from 2 votes

Paleo Cherry Pie

Course Dessert
Cuisine American
Keyword cherry, cherry pie filling, easy, frozen cherries, glutenfree, healthy, paleo, pie, recipe, sugarfree
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 tartelettes
Calories 354 kcal



  • 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


  • 1/2 cup coconut oil melted (you can also use grass-fed butter)
  • 2 eggs
  • 2 tbsp honey you can also use rice malt syrup
  • 1 pinch salt
  • 3/4 cup coconut flour


  1. Preheat oven to 400F/200C

For the filling:

  1. 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. 

  2. 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:

  1. 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.

  2. Gather dough into a ball. Form 6 small balls, each about the size of a large golf ball. Set the remaining dough aside. 

  3. 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. 

  4. 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

  1.  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. 

  2. 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.


  1. 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.

Recipe Notes

If you use a large tart pan, you may need to double the cherry filling recipe.

Pie crust recipe adapted from Coconut Mama

Nutrition Facts
Paleo Cherry Pie
Amount Per Serving (1 tartelette)
Calories 354 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Cholesterol 54mg 18%
Sodium 53mg 2%
Potassium 134mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 6g 24%
Sugars 28g
Protein 4g 8%
Vitamin A 2.2%
Vitamin C 5.2%
Calcium 1.4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.