Oats 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, spiced filling in a crust that's genuinely satisfying to work with. The base is built entirely from almond flour and tapioca starch, which means there's no wheat, no grains, and absolutely no oats hiding anywhere in the recipe — a real win when so many "alternative" pie crusts sneak in rolled oats for texture. Fresh peaches get tossed with maple syrup, cinnamon, ginger, and lemon juice before going into the shell, so every bite is warmly spiced and naturally sweet without any refined sugar. The tapioca starch does double duty here — it binds the crust and thickens the filling as it cools, giving you clean, sliceable wedges rather than a soupy mess. Rolling almond flour dough between parchment sheets makes the whole process far less fussy than it sounds, and any cracks just press back together easily. That deep golden crust and bubbling fruit visible through the steam slits will make it look like you've been baking pies your whole life. Let it cool the full hour before cutting — the patience 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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