Artificial Food Coloring Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

Artificial Food Coloring Free Paleo Peach Pie with Almond Flour Crust

Summer peach pie is one of those desserts that feels almost too good to be true, and this version delivers every bit of that golden, bubbling, fruit-forward magic without a drop of synthetic dye or artificial coloring in sight. That gorgeous amber crust gets its warm hue entirely from almond flour and a touch of maple syrup — no food coloring needed, just real ingredients doing what they do best. The filling leans on fresh peaches, cinnamon, ginger, and lemon juice, so the color you see is pure fruit, nothing added. Tapioca starch pulls double duty in both the crust and the filling, giving you a flaky, rollable dough and a silky, sliceable filling that sets up beautifully as it cools. Working with almond flour pastry can feel intimidating, but the dough is genuinely forgiving — if it cracks during rolling, just press it back together and keep going. The egg wash gives the top crust that deep, bakery-worthy golden brown that makes it look like it took all day, even though the steps are totally manageable. Let it cool the full hour before cutting and you'll be rewarded with clean slices and a filling that holds its shape right through to the last piece.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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.

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