Pescatarian Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

4.9

(12)

Pescatarian Paleo Peach Pie with Almond Flour Crust

Few things signal the height of summer quite like a pie bursting with ripe, fragrant peaches, and this version delivers all of that warmth without any grains or refined sugar. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, buttery-tasting dough that rolls out beautifully between sheets of parchment. Maple syrup sweetens both the crust and the filling, letting the natural brightness of fresh peaches shine through alongside cinnamon, ginger, and a squeeze of lemon juice. Tapioca starch does double duty here — it binds the dough and thickens the filling into that glossy, jammy texture you want in every slice. The egg wash gives the top crust a deep, burnished golden color that looks like it came straight out of a bakery window. Letting the pie cool for a full hour before cutting is the hardest part, but it's what allows the filling to set into clean, sliceable layers rather than a delicious puddle. Whether you're cooking for a crowd or just treating yourself, this is the kind of dessert that makes people ask for the recipe before they've even finished their first piece.

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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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