High Fructose Corn Syrup Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

High Fructose Corn Syrup Free Paleo Peach Pie with Almond Flour Crust

Peach pie is one of summer's greatest pleasures, and this version delivers all that golden, bubbling, fruit-forward magic without a drop of high fructose corn syrup anywhere in sight. Conventional pie fillings and store-bought crusts are notorious for sneaking in processed sweeteners, but here every bit of sweetness comes from ripe fresh peaches and pure maple syrup. 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 sheets of parchment. A touch of cinnamon, ginger, and lemon juice in the filling keeps the peaches bright and warmly spiced rather than cloying. Tapioca starch does double duty in both the crust and the filling, giving the whole pie a clean, glossy set once it cools — so resist the urge to slice in early. The egg wash bakes to a deep, burnished gold that looks like it came straight out of a bakery window. Let it rest on the rack for a full hour and you'll be rewarded with clean slices and a filling that holds its shape perfectly.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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