Gluten 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 the golden, bubbling, fruit-forward magic without a single gram of wheat flour. The crust is built on almond flour and tapioca starch, which together create a tender, slightly crisp shell that holds its shape beautifully and rolls out more forgivingly than you might expect. Fresh peaches get tossed with maple syrup, cinnamon, ginger, and lemon juice, so the filling is bright, warmly spiced, and naturally sweetened from start to finish. Tapioca starch does double duty here — it thickens the filling as it bakes and helps the crust hold together, which means no gummy texture and no mystery additives. The egg wash gives the top crust that deep, glossy, golden-brown finish that makes a homemade pie look genuinely impressive on the table. Letting it cool for a full hour before slicing is the one step you really cannot skip — the filling sets as it cools, and patience is rewarded with clean, gorgeous slices. Whether you're cooking for someone avoiding gluten or just chasing the best peach pie you've ever made, this one is worth every step.
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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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