Pork Free Paleo Peach Pie with Almond Flour Crust

Few things signal summer like a bubbling peach pie cooling on the counter, and this version delivers all that golden, fruit-forward comfort without a single grain of conventional flour or refined sugar. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving it a tender, slightly nutty bite that holds up beautifully under a generous heap of cinnamon-spiced peaches. Maple syrup does the sweetening throughout, keeping the flavor warm and natural from the first layer to the last. Fresh peaches tossed with lemon juice, ginger, and tapioca starch create a filling that thickens into a glossy, jammy set as the pie cools — so patience before slicing is genuinely rewarded. The almond flour dough is surprisingly forgiving to work with; if it cracks while you're pressing it into the dish, it presses right back together without drama. An egg wash brushed over the top crust gives it that deep, bakery-worthy golden color that makes it almost too pretty to cut into. Whether you're cooking around specific dietary needs or just chasing a cleaner take on a classic, this pie is the kind of recipe you'll want to make every time peaches are at their peak.

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