Paraben Free Paleo Peach Pie with Almond Flour Crust
Summer peaches deserve a showstopping dessert, and this golden, bubbling pie delivers exactly that — sweet, spiced fruit tucked inside a tender, flaky crust that happens to be made entirely from wholesome, recognizable ingredients. The almond flour and tapioca starch crust is genuinely impressive, rolling out smoothly between parchment sheets and pressing into the dish with a forgiving texture that makes it accessible even if you're not a seasoned baker. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and a splash of lemon juice, creating a filling that smells incredible as it bubbles through the steam slits during baking. Because every ingredient here is straightforward and unprocessed — no synthetic additives, no mystery preservatives — you can feel genuinely good about what's going into the dish. Conventional pie crusts and store-bought fillings are notorious for containing a long list of additives you'd rather avoid, so making this from scratch puts you fully in control. The tapioca starch does double duty in both the crust and the filling, binding everything beautifully and giving the set filling that gorgeous, glossy consistency once it cools. Let it rest the full hour before slicing — patience is rewarded with clean, luscious wedges that look as good as they taste.
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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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