The first time I made this…

We’d just come home from the farmer’s market with a big bag of fresh cherries — the kind that are so good you end up eating half of them on the drive home. 😅
But I saved enough to try something I’d been wanting to do for a while: a cleaned-up cherry pie.

I didn’t want a store-bought crust or loads of sugar. Just something real and wholesome that still felt indulgent.
This recipe? Total win. The filling is juicy and just sweet enough, the crust is golden and tender, and it’s one of those pies that makes your whole kitchen smell like summer memories.

🍒 Healthy Cherry Pie Recipe

Prep Time: 25 minutes
Cook Time: 40 minutes
Cool Time: 1 hour
Total Time: ~2 hours
Serves: 8

Ingredients

For the crust:

• 1 ½ cups almond flour

• ½ cup oat flour

• ¼ tsp sea salt

• ⅓ cup coconut oil or butter, solid but soft

• 1 egg (or flax egg)

• 1–2 tbsp cold water (as needed)

For the cherry filling:

• 4 cups pitted cherries (fresh or frozen)

• 3 tbsp maple syrup or honey

• 2 tbsp arrowroot starch or cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional, but sooo good)

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C).

2. 🥣 Make the crust: In a bowl, combine almond flour, oat flour, and salt. Cut in coconut oil until crumbly. Mix in egg and water until dough forms.

3. ❄️ Chill dough for 20 minutes. Press ⅔ into a 9-inch pie pan and reserve the rest for the top (lattice or crumble style).

4. 🍒 Make filling: In a saucepan, combine cherries, maple syrup, lemon juice, and starch. Cook over medium heat for 5–7 minutes until slightly thickened. Stir in vanilla and almond extract.

5. 🥧 Pour filling into the crust. Use remaining dough to create a lattice or rustic topping.

6. ⏲️ Bake for 35–40 minutes until bubbly and golden.

7. ❄️ Cool completely before slicing to let it set.

🍽️ Nutrition (per slice, based on 8 slices)

• Calories: 260

• Carbs: 22g

• Sugar: 11g (natural)

• Fiber: 4g

• Fat: 18g

• Protein: 4g

💡 Sarah’s Tips

• Use frozen cherries? No problem — just don’t thaw them first.

• Want more sweetness? Add 1 tbsp coconut sugar to the filling.

• No oat flour? Sub with more almond flour and chill the crust a bit longer.

• Make it ahead: This pie stores beautifully in the fridge for 3–4 days!

Why I Love It

This Cherry Pie is everything I love in a summer dessert — juicy, golden, and perfectly nostalgic. But what I love most is that it’s made with real, feel-good ingredients. It’s the kind of healthy summer dessert you can share with family, bring to a picnic, or sneak a slice of for breakfast (yep, I’ve done that). 🍒🥧