Cashew Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

4.9

(12)

Cashew Free Paleo Peach Pie with Almond Flour Crust

There is something deeply satisfying about a golden, bubbling peach pie fresh from the oven, and this one delivers all of that comfort without any grains or refined sugar. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky dough that rolls out beautifully between sheets of parchment. Maple syrup sweetens both the crust and the jammy peach filling, while cinnamon, ginger, and a splash of lemon juice give the fruit a warm, bright depth that smells absolutely incredible as it bakes. Tapioca starch does double duty here — it binds the crust and thickens the filling into a glossy, sliceable set once the pie cools. Tree nut concerns can make desserts tricky, but this recipe keeps things straightforward: every ingredient is listed, nothing is hidden, and cashews are nowhere in sight. The egg wash gives the top crust that gorgeous deep-golden finish you'd expect from a classic bakery pie, and the one-hour cooling window is genuinely worth the patience. Serve it as-is or with a scoop of your favorite coconut cream for a dessert that feels completely indulgent.

About Fig

Fig 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!