Nitrate & Nitrite Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this almond flour and tapioca base delivers a buttery, golden shell that holds its own against a bubbling, spiced filling. Coconut oil and a touch of maple syrup bring richness and just enough sweetness to the dough without relying on refined sugars or any processed additives — which means every ingredient here is exactly what it says it is, nothing hidden. The filling is straightforward and honest: real peaches, warm cinnamon and ginger, a squeeze of lemon, and maple syrup to let the fruit shine. Tapioca starch does double duty in both the crust and the filling, giving the pie structure and that gorgeous glossy set once it cools. Because everything is made from scratch with whole, recognizable ingredients, there's no need to second-guess labels or worry about preservatives sneaking into your dessert. The rolling technique between parchment sheets makes the dough surprisingly manageable, and the egg wash gives the top crust that deep, bakery-worthy golden color. Let it cool the full hour before slicing — the patience pays off in clean, beautiful wedges that taste like peak-season summer in every bite.
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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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