Beef Free Paleo Peach Pie with Almond Flour Crust
Ripe summer peaches, warm cinnamon, a hint of ginger, and a bright squeeze of lemon come together in a filling that bubbles up through a beautifully golden crust — this is the kind of pie that makes people ask for seconds before they've finished their first slice. The crust is built entirely from almond flour, tapioca starch, coconut oil, and maple syrup, which means it's naturally grain-free and sweetened without refined sugar. Working the solid coconut oil into the flour with your fingertips creates those satisfying pea-sized crumbs that bake up tender and just slightly crisp at the edges. Rolling the dough between parchment sheets keeps the process low-stress, and almond flour dough is genuinely forgiving — if it cracks, just press it back together and carry on. The tapioca starch does double duty here, thickening the filling as it cools into clean, sliceable slices rather than a soupy mess. Letting the pie rest on a wire rack for a full hour before cutting is the one step worth being patient about, because the payoff is a filling that holds its shape and lets every layer of peach and spice shine through.
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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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