BHA & BHT 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 coconut oil come together into a buttery, golden shell that crisps beautifully in the oven — no synthetic preservatives, no artificial antioxidants, just real whole-food ingredients from start to finish. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged pie crusts, shortening blends, and even some spice mixes, making store-bought options a minefield. Here, every single component is clean and easy to verify. The filling is equally straightforward — fresh peaches tossed with maple syrup, tapioca starch, cinnamon, ginger, and a squeeze of lemon juice, which thickens into a glossy, jammy center as the pie cools. Tapioca starch does double duty in both the crust and the filling, giving the whole pie a tender, cohesive texture without any grain-based thickeners. Let it cool the full hour before slicing and you'll be rewarded with clean, gorgeous slices that taste like peak-season summer in every bite.
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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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