Emulsifier Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this one delivers — golden, buttery-tasting, and genuinely flaky thanks to almond flour and solid coconut oil worked together with your fingertips. The filling is sweetened with maple syrup and spiced with cinnamon and ginger, with a splash of lemon juice that brightens every bite and keeps the fruit from tasting flat. Tapioca starch does the thickening work in both the crust and the filling, so the whole pie holds together beautifully without any of the synthetic additives or emulsifiers that sneak into conventional pie products. That matters a lot when you're scanning ingredient labels and finding lecithin, mono- and diglycerides, or stabilizers in places you'd never expect them. Everything here is whole-food and straightforward — peaches, eggs, coconut oil, a little maple syrup — so you know exactly what went into it. The dough is forgiving to roll and patch, making this approachable even if grain-free baking has tripped you up before. Let it cool the full hour before slicing and you'll be rewarded with clean, gorgeous wedges that taste like peak-season summer in every forkful.
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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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