Mustard Free Paleo Peach Pie with Almond Flour Crust
Ripe summer peaches, warm cinnamon, a hint of ginger, and a bright squeeze of lemon come together in a filling that bubbles up through a beautifully golden crust — this is the kind of pie that makes people hover around the kitchen waiting for it to cool. 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 surprisingly well between sheets of parchment. Maple syrup does all the sweetening here, both in the crust and the filling, so every element feels cohesive and naturally flavored. Tapioca starch pulls double duty — it binds the dough and thickens the peachy juices into a glossy, sliceable filling once the pie has had time to rest. That resting step is genuinely important: the filling sets as it cools, so patience pays off with clean, gorgeous slices rather than a runny mess. If you've ever worried about hidden condiment-derived ingredients sneaking into store-bought pastry doughs or pie fillings, making this entirely from scratch puts you fully in control of every component. The result is a showstopping dessert that tastes indulgent and celebratory without a single ingredient that gives you pause.
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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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