Gelatin Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those desserts that feels like pure summer, and this version delivers all that juicy, spiced fruit goodness without a drop of gelatin anywhere in sight. Many store-bought or restaurant pies rely on gelatin-based thickeners to set their fillings, but here tapioca starch does the heavy lifting beautifully — it thickens the peach juices into a glossy, luscious filling that slices cleanly once cooled. The crust is built from almond flour and coconut oil, which gives it a rich, slightly nutty flavor and a tender, golden finish that honestly rivals any traditional pastry. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and lemon juice, so every bite is bright and warmly spiced in equal measure. Rolling almond flour dough between parchment sheets makes the whole process surprisingly approachable — and if it cracks, it presses right back together without drama. The egg wash bakes up to a deep, burnished brown that looks genuinely stunning on the table. Just be patient and let it cool fully before slicing; that resting time is what transforms the bubbling filling into a perfectly set, scoopable 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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