Carrageenan Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this almond flour version delivers a buttery, golden shell that's genuinely impressive straight out of the oven. The combination of almond flour and tapioca starch creates a dough that rolls out cleanly and bakes up with a satisfying snap, while coconut oil and maple syrup keep everything rich and naturally sweetened. Avoiding carrageenan is effortless here because every single ingredient is whole and straightforward — no processed dairy, no stabilizer-laden fillings, nothing that requires a label check. The peach filling gets its glossy, jammy texture entirely from tapioca starch, lemon juice, and warm spices like cinnamon and ginger, so what you see is genuinely what you get. Letting the pie cool for a full hour before slicing is the one step you really cannot skip — the filling sets beautifully and slices cleanly once it has had time to rest. Whether you're baking for a crowd or just treating yourself to something that feels genuinely celebratory, this is the kind of pie that earns compliments before anyone even asks what's in the crust.
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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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