Caffeine Free Paleo Peach Pie with Almond Flour Crust
There is something deeply satisfying about a golden, bubbling peach pie that comes together with nothing but wholesome, grain-free ingredients. The almond flour and tapioca starch crust is surprisingly workable — it rolls out cleanly between parchment sheets and bakes up with a rich, nutty flavor that pairs beautifully with sweet summer peaches. Maple syrup does all the sweetening here, both in the crust and the filling, so there is no refined sugar in sight. Fresh peaches are tossed with warm cinnamon, a hint of ginger, and a splash of lemon juice, creating a filling that smells incredible as it bubbles through the slits in the top crust. The tapioca starch is the secret to a filling that actually sets — just make sure to let the pie cool for a full hour before slicing, or you will lose all that gorgeous jammy texture. Whether you are baking for a crowd or just treating yourself to something special, this is the kind of dessert that genuinely does not feel like a compromise.
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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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