Honey Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of summer's greatest pleasures, and this version delivers all that juicy, spiced fruit goodness in a crust that's genuinely worth eating on its own. The base comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, slightly nutty pastry that rolls out more forgivingly than you might expect. Fresh peaches get tossed with cinnamon, ginger, lemon juice, and maple syrup — no honey anywhere in the recipe, so you can enjoy every bite without second-guessing the sweetener. Maple syrup does double duty here, lending a warm, caramel-like depth to both the crust and the filling that pairs beautifully with ripe stone fruit. The tapioca starch is the quiet hero of the filling, thickening those peachy juices into a glossy, sliceable set once the pie has cooled — so don't rush that resting hour. A simple egg wash gives the top crust a deep golden finish that looks like it came straight from a bakery window. Whether you're cooking grain-free or just chasing the best peach pie you've ever made, this one is absolutely worth the effort.
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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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