Hazelnut Free Paleo Peach Pie with Almond Flour Crust
There is something deeply satisfying about a golden, bubbling peach pie, and this version delivers all of that comfort without a single grain of conventional flour or refined sugar. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky dough that rolls out beautifully between parchment sheets — no special equipment required. Fresh peaches are tossed with maple syrup, warming cinnamon and ginger, a squeeze of lemon juice, and tapioca starch to create a filling that thickens into a glossy, jammy layer as the pie cools. For anyone navigating tree nut concerns, it's worth noting that this recipe relies entirely on almond flour with no hazelnut-based ingredients anywhere in the crust or filling, so you know exactly what's going into every slice. The egg wash gives the top crust that irresistible deep golden finish that makes this pie look like it came straight out of a bakery window. Letting it rest on the wire rack for a full hour before slicing is the one step you really don't want to skip — the tapioca needs that time to set the filling into clean, scoopable slices. Whether you're serving it at a summer gathering or just treating yourself on a weeknight, this is the kind of dessert that genuinely impresses.
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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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