Fructose Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those deeply satisfying summer desserts that can feel completely off-limits when you're managing fructose sensitivity, but this version is built around ingredients that keep things gentle on digestion without sacrificing any of the warmth or comfort you'd expect. Fresh peaches are paired with just enough maple syrup and a touch of cinnamon and ginger, letting the fruit's natural flavor do the heavy lifting rather than relying on high-fructose sweeteners or processed fillings. The almond flour and tapioca starch crust comes together beautifully — flaky, golden, and surprisingly forgiving to work with, even if it cracks a little during rolling. Coconut oil replaces butter, giving the pastry a rich, tender bite that holds up well under a bubbling, fragrant filling. A lemon juice splash brightens everything and helps the tapioca starch bind the juices into a glossy, sliceable filling once the pie has had time to cool properly. Patience during that final resting hour is genuinely worth it — the filling sets into something silky and lush rather than soupy. This is the kind of pie that earns a permanent spot in your rotation.
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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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