Nightshade Free Paleo Peach Pie with Almond Flour Crust
Peaches are one of summer's greatest gifts, and this pie lets them shine in the most satisfying way — juicy, cinnamon-kissed filling tucked inside a buttery, golden almond flour crust. Nightshade-free baking can feel limiting when it comes to desserts, but this recipe proves that grain-free, whole-ingredient swaps can produce something genuinely beautiful. The almond flour and tapioca starch crust is surprisingly workable, rolling out cleanly between parchment sheets and pressing back together easily if it cracks — no pastry anxiety required. Maple syrup sweetens both the crust and the filling naturally, while a touch of ginger and lemon juice give the peaches a bright, layered depth that tastes anything but simple. Tapioca starch does double duty here, binding the dough and thickening the filling into that glossy, sliceable texture you want from a proper pie. The egg wash bakes up to a deep, gorgeous amber that looks like it came straight from a bakery window. Just make sure to let it cool fully before cutting — the filling sets as it rests, and 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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