MSG Free Paleo Peach Pie with Almond Flour Crust
Few things say summer like a bubbling peach pie fresh from the oven, and this version delivers all that golden, fragrant comfort without a single grain of conventional flour or refined sugar. The crust is built from 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. Maple syrup sweetens both the crust and the filling, letting the natural brightness of fresh peaches stay front and center alongside warm cinnamon, ginger, and a squeeze of lemon juice. Because every ingredient here is whole and straightforward, you never have to second-guess what's going into your slice — no flavor enhancers, no additives, just real food. The tapioca starch does double duty, binding the juicy peach filling so it slices cleanly once the pie has had time to cool and set on the rack. Rolling almond flour dough can feel intimidating the first time, but the recipe is genuinely forgiving — any cracks press back together easily with your fingertips. Let it cool the full hour before cutting and you'll be rewarded with a showstopper dessert that tastes like it came from a serious bakery.
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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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