Chicken Free Paleo Peach Pie with Almond Flour Crust
Ripe summer peaches deserve a showstopping dessert, and this golden, bubbling pie delivers exactly that — sweet, spiced filling tucked inside a tender almond flour crust that bakes up beautifully without a drop of grain or refined sugar. The crust comes together with almond flour, tapioca starch, coconut oil, and a touch of maple syrup, giving it a slightly nutty richness that pairs perfectly with the cinnamon-and-ginger-kissed peach filling. Tapioca starch does double duty here, thickening the filling into a glossy, sliceable set while keeping the whole recipe completely grain-free. Working with almond flour dough is genuinely forgiving — if it cracks while you're pressing it into the dish, just press it back together and keep going. The egg wash gives the top crust that gorgeous deep-golden finish you'd expect from any classic pie, and the patience of letting it cool for a full hour is absolutely worth it once you see how cleanly it slices. Whether you're cooking for a crowd or just treating yourself to something special, this is the kind of dessert that makes people ask for the recipe before they've even finished their first slice.
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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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