Barley Free Paleo Peach Pie with Almond Flour Crust
Few things signal summer like a bubbling, golden peach pie fresh from the oven, and this version delivers all of that warmth without a single grain in sight. The crust is built entirely from almond flour and tapioca starch, which means it's naturally free from wheat, rye, oats, and barley — no substitutions required, no label-reading stress. Coconut oil worked in by hand gives the dough a tender, flaky texture that's surprisingly forgiving to roll out, even if it cracks a little during shaping. The filling leans on ripe fresh peaches tossed with maple syrup, cinnamon, ginger, and lemon juice, so every bite is bright, spiced, and deeply fruity. Tapioca starch does double duty here — thickening both the crust and the filling — so the whole thing holds together beautifully once it cools. That resting hour after baking is genuinely worth it: the filling sets into glossy, jammy slices that don't fall apart on the plate. Whether you're baking for a crowd or just treating yourself to a proper summer dessert, this pie is the kind of recipe you'll come back to all peach season long.
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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.
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