Artificial Flavors Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this one delivers in a big way. Almond flour and tapioca starch come together with coconut oil and maple syrup to create a dough that's buttery-tasting, golden, and surprisingly easy to work with — even if it cracks a little during rolling, it presses right back together. The filling is sweetened purely with maple syrup and brightened with lemon juice, cinnamon, and ginger, so every bite tastes like peak-season fruit rather than a candy-sweet approximation of it. Because every ingredient here is whole and recognizable, you never have to second-guess what's actually going into your dessert — no extracts, no flavor packets, no mystery additives. The tapioca starch does double duty in both the crust and the filling, binding the dough and thickening those gorgeous peachy juices into a glossy, sliceable set. Letting it cool fully on the rack is the hardest part, but that patience is what gives you clean slices with a filling that holds its shape beautifully. This is the kind of pie that earns serious compliments at the table, and nobody needs to know how straightforward it was to pull off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ½ tsp fine sea salt
- ⅓ cup coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
For the filling
- 2 ½ lbs fresh peaches (about 6 medium), peeled and sliced ¼-inch thick
- 3 tbsp maple syrup
- 3 tbsp tapioca starch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp lemon juice
For the egg wash
- 1 large egg, beaten (for egg wash)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt for the crust until evenly combined.
- 2
Add the solid coconut oil to the flour mixture and use your fingertips to work it in until the mixture resembles coarse, pea-sized crumbs. Add the egg and 2 tbsp maple syrup and stir until the dough comes together into a cohesive ball — it will be slightly tacky but not sticky. Divide the dough into two equal portions, flatten each into a disk, and wrap in parchment paper. Refrigerate for 20 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!