Macadamia Free Paleo Peach Pie with Almond Flour Crust

There is something undeniably nostalgic about a bubbling peach pie fresh from the oven, and this grain-free version delivers every bit of that warmth without straying from a paleo approach. 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 — no specialty equipment required. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and lemon juice, then thickened with tapioca starch so the filling sets into that perfect jammy consistency once the pie cools. A full double crust means you get that classic top-and-bottom experience, crimped edges and steam vents included, which feels genuinely impressive for a recipe that skips conventional flour entirely. The egg wash gives the top crust a deep golden finish that looks like it came straight out of a bakery window. Letting it rest on the rack for a full hour before slicing is the hardest part, but it's what keeps every slice clean and cohesive rather than soupy. This is the kind of dessert that makes guests forget they're eating anything other than a truly great peach pie.

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