Chestnut Free Paleo Peach Pie with Almond Flour Crust
There is something deeply satisfying about a golden, bubbling peach pie pulled fresh from the oven, and this version delivers all of that comfort 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 surprisingly pliable, forgiving dough that rolls out beautifully between sheets of parchment. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and a squeeze of lemon juice, creating a filling that smells incredible and sets into a glossy, jammy layer as it cools. The tapioca starch does double duty — it binds the crust and thickens the filling — so every slice holds together cleanly without any cornstarch or wheat flour in sight. A beaten egg wash gives the top crust that deep, bakery-worthy golden color that makes it almost too pretty to cut into. Letting the pie rest on a wire rack for a full hour before slicing is the one step you really cannot skip, since the filling needs that time to set up properly. Whether you are cooking for a crowd or just treating yourself, this is the kind of dessert that makes the whole kitchen smell like summer.
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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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