Print

Cherry Crumble Pie {Paleo, Gluten-Free} Recipe

Print Recipe

★★★★★

4.2 from 28 reviews

This Paleo and Gluten-Free Cherry Crumble Pie features a flaky homemade crust filled with juicy, tart sweet cherries, lightly sweetened and thickened with tapioca flour. Topped with a crunchy, nutty crumble made of almond flour, maple sugar, cinnamon, and walnuts, this pie is perfect for a comforting dessert that honors whole food ingredients without gluten or refined sugars.

Ingredients

Scale

Pie Crust

  • 1 pie crust recipe (unbaked)

Filling

  • 2 lbs sweet cherries, pitted (about 4–5 cups pitted)
  • 3 Tbsp tapioca flour (or arrowroot)
  • 6 Tbsp maple sugar (or coconut sugar)
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract

Crumble Topping

  • 6 Tbsp pure maple sugar (or coconut sugar)
  • 1/2 cup blanched almond flour
  • 1/2 tsp cinnamon
  • 1/3 cup grass-fed butter (ghee or palm oil shortening, cold and cut into pieces)
  • 2/3 cup walnuts (chopped)

Instructions

  1. Chill and Roll Crust: Chill the pie dough for at least one hour before rolling it out. Sprinkle tapioca flour on a piece of parchment paper, place the dough on top, sprinkle a little more tapioca flour, cover with another parchment sheet, and roll slowly into a 12-inch diameter circle.
  2. Transfer Crust to Pie Dish: Remove the top parchment, place your pie dish face down over the dough, carefully flip the crust into the dish using one hand under the parchment, then remove the parchment. Patch any breaks with your fingers. Pat the crust evenly into the pie dish, then refrigerate while preparing the filling.
  3. Prepare Cherry Filling: Preheat oven to 400°F. In a large bowl, toss pitted cherries with tapioca flour, 6 tbsp maple sugar, lemon juice, vanilla extract, and almond extract. Refrigerate the filling until you’re ready to assemble.
  4. Make Crumble Topping: In a bowl or food processor, combine maple sugar, almond flour, cinnamon, and cold butter pieces. Blend or pulse until crumbly in texture. Stir in chopped walnuts. Place crumble topping in the freezer for 5 minutes to firm up.
  5. Assemble Pie: Remove crust and filling from refrigerator. Flute or crimp edges of the pie crust for a decorative finish. Add the cherry filling to the crust, leaving any excess juice behind in the bowl. Remove the chilled crumble topping from the freezer and evenly sprinkle it over the filling.
  6. Bake the Pie: Bake at 400°F for 20 minutes. Then cover the pie loosely with aluminum foil and reduce the oven temperature to 375°F. Continue baking for 30 minutes more until the topping is golden and cherries are bubbling.
  7. Cool and Serve: Let the pie cool at room temperature for at least 2-3 hours before slicing to allow the filling to set. Store leftovers covered in the refrigerator for 4-5 days. Enjoy your wholesome cherry crumble pie!

Notes

  • Use maple sugar or coconut sugar to keep the pie paleo-friendly and refined sugar-free.
  • Chilling the dough is important to prevent cracks and ensure easy handling.
  • You can use arrowroot as a substitute for tapioca flour if needed.
  • Grass-fed butter or ghee is preferred for the crumble topping to maintain paleo standards.
  • Allowing the pie to cool completely helps the filling thicken and makes slicing neater.

Keywords: Cherry Pie, Paleo Dessert, Gluten-Free Pie, Crumble Topping, Healthy Pie, Cherry Crumble Pie

Find it online: https://foodiecara.com/cherry-crumble-pie-paleo-gluten-free-recipe/