Lactose 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 that golden, bubbling, cinnamon-kissed filling without a drop of dairy anywhere in the recipe. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving you a tender, slightly nutty base that holds up beautifully to a juicy peach filling — no butter required. Fresh peaches are tossed with maple syrup, warm spices, and lemon juice, so every slice tastes bright and naturally sweet rather than cloying. Tapioca starch does double duty here, thickening both the crust and the filling so everything sets into clean, sliceable layers once the pie has cooled. The almond flour dough is genuinely forgiving — if it cracks while you're pressing it into the dish, just press it back together and keep going. That deep golden crust and the bubbling fruit peeking through the steam vents make this one seriously impressive pie to pull out of the oven. Let it rest the full hour before slicing and you'll be rewarded with a filling that holds its shape and a crust that shatters just enough with every bite.
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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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