Brazil Nut Free Paleo Peach Pie with Almond Flour Crust
Sweet, juicy peaches wrapped in a golden, grain-free crust — this pie is the kind of dessert that makes people ask for the recipe before they've even finished their slice. The almond flour and tapioca starch crust comes together beautifully, rolling out between parchment sheets and pressing into the dish with a forgiving, workable texture that doesn't punish you for the occasional crack. Coconut oil and maple syrup keep everything naturally sweetened and dairy-free, while the peach filling gets warmth from cinnamon and ginger with a bright hit of lemon juice to balance the fruit's sweetness. Tapioca starch does double duty here — binding the crust and thickening the filling into that glossy, jammy texture you want when you cut into a proper pie. Store-bought versions of grain-free or paleo pies often sneak in unexpected ingredients, so making this at home means you know exactly what's in every layer. Letting it cool fully on the rack is the one step worth being patient about, since the filling sets as it cools and rewards you with clean, beautiful slices. Whether you're serving it at a summer gathering or just treating yourself on a weeknight, this pie delivers serious crowd-pleasing results.
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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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