Legume 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 jammy, fragrant filling tucked inside a golden, buttery-tasting crust — no grains, no beans, no legumes of any kind. The crust comes together with almond flour and tapioca starch, which gives it a surprisingly tender, flaky texture that holds up beautifully to the juicy peach filling without falling apart. Fresh peaches are tossed with cinnamon, ginger, maple syrup, and a squeeze of lemon juice, so every slice is warmly spiced and naturally sweet. Tapioca starch does double duty here — it binds the crust and thickens the filling as it cools, so you get clean, gorgeous slices instead of a soupy mess. The rolling-between-parchment technique makes handling the almond flour dough genuinely manageable, and any cracks just press right back together. That deep golden egg-washed top crust and bubbling fruit visible through the slits will make it very hard to wait the full cooling hour — but it's worth it.
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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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