Pecan Free Paleo Peach Pie with Almond Flour Crust
Fresh summer peaches deserve a crust that can actually keep up with them, and this almond flour version delivers a buttery, golden shell that's every bit as satisfying as the classic. The dough comes together with coconut oil, egg, and a touch of maple syrup, giving it a rich, slightly sweet flavor that pairs beautifully with the cinnamon-and-ginger-spiced filling. Tapioca starch does double duty here — it binds the crust and thickens the peach juices into a glossy, jammy filling that slices cleanly once the pie has had time to cool. For anyone navigating tree nut concerns, it's worth knowing that almond flour is the only nut-based ingredient in the entire recipe, so there's no hidden walnut oil, no pecan-studded topping, and no ambiguous "mixed nut" anything lurking in the ingredient list. The rolling technique between parchment sheets makes handling the dough surprisingly stress-free, and the egg wash bakes up to a deep, burnished gold that looks genuinely impressive straight out of the oven. Let it rest the full hour before slicing — the tapioca needs that time to set, and 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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