Citric Acid Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

Citric Acid Free Paleo Peach Pie with Almond Flour Crust

Fresh summer peaches are one of those ingredients that barely need any help, and this pie lets them shine in the most satisfying way. The almond flour and tapioca starch crust bakes up golden and buttery-tasting without a single grain of wheat, and the coconut oil gives it a flaky, tender crumb that holds together beautifully when you slice it. For anyone navigating a citric acid sensitivity, fruit-based desserts can be tricky since so many recipes and store-bought fillings sneak in additives or preservatives — here, the filling is nothing but fresh peaches, maple syrup, warm spices, and a small amount of lemon juice to brighten the fruit naturally. The tapioca starch does double duty in both the crust and the filling, thickening those peachy juices into a glossy, jammy layer that sets perfectly once the pie cools. Rolling almond flour dough between parchment sheets is a genuinely clever technique that makes the whole process far less fussy than you'd expect. That hour of cooling before you cut into it is the hardest part — but it's what gives you those clean, gorgeous slices worth showing off.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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