Capsaicin Free Paleo Peach Pie with Almond Flour Crust
Sweet, juicy peaches nestled in a golden, grain-free crust — this 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 bakes up beautifully flaky and rich, with just enough maple syrup to give it a subtle, honeyed sweetness that pairs perfectly with the fruit. For anyone navigating a capsaicin-free lifestyle, this pie is a genuinely worry-free treat — every single ingredient is naturally free of peppers, chili, or any heat-producing compounds, so there's no label-scanning required. The filling leans on warm cinnamon, a touch of ginger, and bright lemon juice to build layers of flavor without a hint of spice that could cause issues. 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. The rolling-between-parchment technique makes handling the almond flour dough far less stressful than it sounds, and any cracks press back together easily. Let it cool the full hour before slicing — the patience is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!