Celery Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

4.9

(12)

Celery Free Paleo Peach Pie with Almond Flour Crust

There is something undeniably magical about a golden, bubbling peach pie cooling on the counter, and this version delivers all of that warmth without any grain-based flour 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 layer a bright, spiced depth that tastes anything but stripped down. Tapioca starch does double duty here — binding the crust and thickening the filling into that glossy, sliceable texture you want in a proper pie. The egg wash bakes up to a deep, burnished gold that looks genuinely stunning and makes it hard to believe this came together without conventional pastry. Letting it cool for a full hour is the one step you really cannot skip, since the filling needs that time to set into clean, beautiful slices. Whether you're cooking for a crowd or just treating yourself, this is the kind of dessert that earns serious compliments.

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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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