Black Pepper 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 the recipe before they've even finished their slice. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky dough that rolls out surprisingly well between sheets of parchment. Maple syrup does all the sweetening here, both in the crust and the filling, so every component stays clean and wholesome without sacrificing any of that classic pie richness. For anyone navigating spice sensitivities, it's worth noting that many store-bought pie fillings and spice blends sneak in black pepper or mixed seasoning blends — this recipe keeps things simple and intentional, using only cinnamon and ginger for warmth. Tapioca starch pulls double duty as a binder in the crust and a thickener in the filling, giving you sliceable, glossy results once the pie has had time to cool properly. The egg wash brushed over the top crust gives it that deep, bakery-worthy color that makes it genuinely hard to wait the full cooling hour before cutting in. Whether you're baking for a crowd or just treating yourself to something special, this pie delivers all the comfort of a classic summer dessert with ingredients you can feel good about.
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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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