Mushroom Free Paleo Peach Pie with Almond Flour Crust
Juicy summer peaches deserve a crust that can actually hold its own, and this almond flour base delivers a buttery, golden shell without a single grain of wheat in sight. Coconut oil worked into the dough by hand creates those perfect coarse crumbs, while tapioca starch keeps everything tender and sliceable once the pie cools. The filling leans on fresh peaches, warm cinnamon, a hint of ginger, and a squeeze of lemon juice — nothing processed, nothing hidden, just fruit doing what fruit does best. Maple syrup sweetens both the crust and the filling naturally, so the whole pie stays grain-free and refined-sugar-free from edge to edge. Rolling almond flour dough between parchment sheets makes the process surprisingly low-stress, and any cracks that form press back together easily — it's genuinely forgiving. That egg wash brushed over the top crust bakes into a deep, glossy golden brown that looks like it came straight out of a bakery window. Give it a full hour to cool before you slice, and the tapioca filling will set into clean, gorgeous wedges worth every minute of the wait.
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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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