Peanut Free Paleo Peach Pie with Almond Flour Crust
Summer peaches deserve a showstopping pie, and this one delivers with a bubbling, cinnamon-kissed filling tucked inside a golden almond flour crust. The dough comes together with coconut oil, egg, and a touch of maple syrup, giving it a rich, slightly nutty flavor that pairs beautifully with the sweet-tart fruit. Tapioca starch does double duty here — it binds the crust and thickens the filling so every slice holds its shape once cooled. For anyone navigating peanut concerns, this recipe is naturally built around tree nut and grain-free ingredients, so there's no need to scrutinize a store-bought crust for hidden additives or shared-facility warnings. Fresh peaches are tossed with maple syrup, lemon juice, ginger, and cinnamon before going in, which means the flavor is bright and layered without relying on anything processed. The almond flour dough is genuinely forgiving — cracks press back together easily, and rolling it between parchment makes the whole process far less fussy than a traditional pastry. Let it cool fully before slicing and you'll be rewarded with clean, gorgeous wedges that taste like peak summer on a plate.
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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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