Lupin Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this one delivers in the most satisfying way. The base comes together with almond flour, tapioca starch, and solid coconut oil, giving you a buttery, golden shell that crisps beautifully without any grain-based flour in sight. Maple syrup sweetens both the crust and the filling, letting the natural fragrance of ripe peaches, warm cinnamon, and a hint of ginger do the heavy lifting. Tapioca starch pulls double duty here — it binds the dough and thickens the jammy filling as the pie cools, so every slice holds its shape cleanly. For anyone navigating flour alternatives, this recipe is a genuine win because the ingredient list is straightforward and free from the legume-based flours that can quietly sneak into grain-free baking blends. The rolling technique between parchment sheets makes handling the dough stress-free, and the egg wash gives the top crust that deep, glossy golden color you'd expect from a classic bakery pie. Let it cool the full hour before slicing — the wait is absolutely 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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