Nutmeg Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those desserts that feels like pure summer, and this version delivers all that juicy, golden-fruit magic without a single grain of conventional flour or refined sugar. The almond flour crust comes together with coconut oil and maple syrup, giving you a buttery, slightly nutty base that crisps up beautifully in the oven — no shortening, no mystery fats. Fresh peaches are tossed with cinnamon, ginger, lemon juice, and maple syrup, so the filling is warmly spiced and naturally sweet without leaning on any of the usual warming spices that can sneak into traditional pie recipes. Tapioca starch does the thickening work in both the crust and the filling, which means you get clean slices with a glossy, jammy interior once the pie has had time to cool and set. Working with almond flour dough is genuinely forgiving — if it cracks while you're pressing it into the dish, just push it back together and keep going. The egg wash gives the top crust that deep, gorgeous golden color that makes this pie look like it came straight out of a bakery window. Let it rest the full hour before cutting and you'll be rewarded with a filling that holds its shape and tastes like the best version of peach season you've ever had.
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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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