Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those desserts that feels almost impossible to recreate without wheat flour and refined sugar, but this version proves that wrong in the most delicious way. The crust comes together with almond flour and solid coconut oil, giving you a rich, slightly nutty base that holds its shape beautifully and crisps up to a deep golden brown in the oven. Tapioca starch does double duty here — it binds the crust and thickens the filling — so you get that classic glossy, jammy peach interior without any cornstarch or white flour in sight. Maple syrup sweetens both the crust and the fruit filling just enough to let the peaches shine, while cinnamon, ginger, and a splash of lemon juice round out the flavor with warmth and brightness. The almond flour dough is genuinely forgiving to work with; if it cracks while you're pressing it into the pan, you can simply press it back together with your fingers. Letting the pie cool for a full hour before slicing is the one step you really cannot skip — the tapioca needs that time to set the filling into clean, sliceable layers. With eight servings from a single pie, this is the kind of crowd-pleasing dessert you can bring to any gathering without anyone feeling like they're missing out.
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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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