Gut Friendly Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

4.9

(12)

Gut Friendly Paleo Peach Pie with Almond Flour Crust

Few things signal summer like a bubbling, golden peach pie fresh from the oven, and this version delivers all of that comfort without any of the ingredients that can leave your gut feeling off. The crust is built on almond flour and tapioca starch rather than refined wheat, which means it skips the gluten while still rolling out beautifully and baking up with a rich, deep-golden color. Coconut oil stands in for butter, giving the pastry a tender, slightly crisp texture that holds the filling without turning soggy. The peach filling is sweetened with maple syrup and brightened with lemon juice, cinnamon, and ginger — warm, fragrant, and completely free of refined sugar or artificial thickeners. Tapioca starch does the thickening work in both the crust and the filling, so every slice sets up cleanly and holds its shape once the pie has had time to cool. Fresh peaches are the real star here, and their natural sweetness means you don't need much else to make the filling sing. This is the kind of dessert that feels genuinely indulgent while still being something your body can actually get behind.

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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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