Dairy Free Paleo Peach Pie with Almond Flour Crust
Summer peach pie doesn't have to be off the table just because you're skipping dairy — this version delivers every bit of that golden, bubbling, fruit-forward magic without a drop of butter or cream. The crust comes together with almond flour, tapioca starch, and solid coconut oil, which mimics the flaky, crumbly texture of a traditional pastry in a surprisingly satisfying way. Fresh peaches are tossed with maple syrup, warm cinnamon, ginger, and lemon juice, so the filling tastes bright and deeply fruity rather than overly sweet. Tapioca starch does double duty here — it binds the crust and thickens the filling as it bakes, giving you those gorgeous, glossy juices that set up beautifully once the pie cools. Rolling almond flour dough between parchment sheets is the key move that makes this approachable even if grain-free baking has intimidated you before, and any small cracks in the dough are easy to press back together. That final hour of cooling on the rack is non-negotiable — it's what turns the filling from a loose, syrupy pool into clean, sliceable slices worth showing off. Whether you're cooking for a crowd or just treating yourself to a proper summer dessert, this pie is the kind of recipe that makes the whole kitchen smell incredible.
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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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