Breastfeeding Friendly Paleo Peach Pie with Almond Flour Crust
Fresh peaches, warm cinnamon, and a golden almond flour crust make this one of those desserts that feels genuinely indulgent while still being built from ingredients you can feel good about. The crust comes together with almond flour, tapioca starch, coconut oil, and a touch of maple syrup — no refined grains or processed sugars in sight, which matters when what you eat is passing along to a nursing baby. The peach filling is sweetened only with maple syrup and brightened with lemon juice and a hint of ginger, so every bite is naturally flavorful without anything artificial or unnecessary. Tapioca starch does double duty here, binding both the crust and the filling so the whole pie slices cleanly once it's had time to cool and set. The rolling technique between parchment sheets makes handling the dough surprisingly stress-free, and the forgiving nature of almond flour means small cracks are easy to press back together. It's the kind of recipe that looks impressive on a table but doesn't demand a lot of fuss — just ripe peaches, a few pantry staples, and about an hour in the oven. Let it cool fully before slicing and you'll be rewarded with a perfectly set, bubbling-fruit filling that tastes like peak 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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