Pregnancy Friendly Paleo Peach Pie with Almond Flour Crust
Fresh peaches, warm cinnamon, a hint of ginger, and a golden almond flour crust — this pie is the kind of dessert that feels indulgent while actually being made from ingredients you can feel good about. During pregnancy, navigating what's safe and nourishing in sweet treats can be genuinely tricky, but this recipe leans on whole-food staples like almond flour, coconut oil, fresh fruit, and maple syrup instead of refined flours or artificial additives. The filling is thickened with tapioca starch, which keeps things clean and simple, and the lemon juice brightens all those ripe peach flavors beautifully. Working the solid coconut oil into the dough by hand gives the crust a flaky, tender texture that's surprisingly easy to handle — and if it cracks while you're pressing it in, it patches right back together without fuss. The egg wash bakes up to a gorgeous deep golden color, so it looks as impressive as it tastes. Letting it cool for a full hour before slicing is the one step you really can't skip, since the tapioca needs that time to set into a luscious, sliceable filling rather than a runny one. It's the kind of homemade pie that satisfies a serious craving while keeping every ingredient intentional and wholesome.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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)Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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