Paleo Cherry Vanilla Pie | Gluten-Free with a Decorated Crust Top
This paleo cherry vanilla pie is proof that a classic can always get a little more interesting. A jammy cherry filling scented with real vanilla bean, fresh lemon zest, and a splash of lemon juice – all tucked into my OG Paleo Cassava Flour Pie Crust and baked until bubbly and golden. Gluten-free, grain-free, refined sugar-free, and completely stunning on the table. The cherry-vanilla combo is one of those flavor pairings that just works and once you try it in pie form, you will not go back.
The Story Behind This Recipe
Cherry was yet another favorite pie of my mom’s. Pretty sure she and I were the only ones who ate most of it after Thanksgiving, mostly for breakfast, which I will stand behind as a completely fabulous idea, especially with a fruity pie like this one. This version adds vanilla bean to the filling, which takes the whole thing to another level. Not a vanilla fan? You can skip the vanilla bean but honestly, give it a try first. It is subtle, floral, and absolutely lovely with cherries.
About the Top Crust Options
This pie uses a double batch of my OG Pie Crust – one for the bottom, and one for the top. There are a few ways to handle the top:
- Decorated crust top – roll out the second dough ball and cut decorative shapes with pie crust cutters. Arrange over the filling, egg wash, and sprinkle with vanilla sugar for a showstopping finish.
- No top crust – skip the second crust entirely and serve with a scoop of dairy-free vanilla ice cream after baking. Easy and equally delicious.
- Separate crust cookies – bake the pie open-faced and roll the second dough into cut-out cookies baked separately. Egg wash them for a shiny finish and arrange on top of the cooled pie as a garnish.
Tips for the Best Paleo Cherry Vanilla Pie
- Frozen cherries work beautifully. Sweet or tart – both are delicious. No need to thaw before cooking.
- Use the whole vanilla bean. Scrape out the caviar and add it to the filling, then finely chop the pod itself and add that too. Maximum vanilla flavor.
- Cool the filling before adding to the crust. A warm filling will soften the unbaked crust – pop it in the fridge while you prep the dough.
- Blend to your preference. A full puree gives a smooth, jammy filling. A partial blend keeps more texture and fruit pieces. Both are great – it is personal preference.
- Cover the edges if needed. After about 30 minutes, check the crust edge and shield with foil if it is browning too fast.
- This pie freezes well. Cut into individual slices and freeze – pull them out whenever the cherry pie craving hits.
Favorite Ingredients for This Recipe
- Organic Vanilla Sugar — perfect for sprinkling on the egg-washed crust
- Fourth & Heart Vanilla Ghee — adds an extra layer of vanilla richness to the filling
Paleo Cherry Vanilla Pie | Gluten-Free + Naturally Sweetened
Course: Desserts, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesA jammy cherry filling scented with real vanilla bean and lemon, baked in a gluten-free cassava flour crust. A classic with a beautiful twist.
Ingredients
Double batch of OG Paleo Cassava Flour Pie Crust
6 cups frozen sweet or tart cherries
3/4 cup maple sugar
1/4 cup cassava flour
1/4 tsp fine sea salt
1 vanilla bean
zest of 1 lemon
juice of 1 lemon
2 tbsp vanilla ghee
1 tsp pure vanilla extract
1 egg + 1 tbsp water, for egg wash
organic vanilla sugar, for sprinkling (optional)
Directions
- Place cherries, maple sugar, cassava flour, and salt in a 5 qt heavy saucepan. Stir to evenly coat the cherries.
- Cut the vanilla bean in half lengthwise and scrape out the caviar, adding it to the pan. Finely chop the vanilla bean pod and add that to the pan as well. Add the lemon zest and lemon juice. Heat over medium heat, stirring occasionally, until the mixture is thickened and the fruit is soft.
- Remove from heat and puree with an immersion blender — completely for a smooth filling, or just partially for more texture. Spoon into a shallow bowl and refrigerate while you prepare the crust.
- Prepare a double batch of the OG Cassava Flour Pie Crust as directed and divide in half. Preheat oven to 415°.
- Press one crust into a 9″ pie plate. Spoon the cooled filling into the crust and spread evenly. Use the second dough ball to roll out and cut decorative shapes, or roll into a full top crust. Arrange on top of the filling. Whisk the egg with 1 tablespoon of water and brush the exposed dough. Sprinkle with vanilla sugar if using.
- Place the pie on a parchment-lined baking sheet and bake for 40-45 minutes, until the filling is bubbly and the crust is golden brown. Cover the outer edge with foil for the last 10-15 minutes if it is browning too fast.
- Cool before slicing. Serve as-is or with dairy-free ice cream or whipped cream. Store leftovers in the refrigerator for up to one week. This pie also freezes well — cut into individual slices and freeze for later.
More Pies You Will Love
All made with the same OG Cassava Flour Pie Crust:
- Mom’s Pecan Pie — rich, gooey, and naturally sweetened with no corn syrup
- Banana Cream Pie — creamy, dreamy, and completely gluten-free
- Paleo Butterscotch Pie — rich, cozy, and refined sugar-free
- Paleo Peach Crumble Pie — summer at its golden, crumble-topped finest
- Rustic Herbed Cherry Galette — from the cookbook, another stunning cherry option
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