Red Meat Allergy Friendly Paleo Peach Pie with Almond Flour Crust
This golden, bubbling pie is everything a summer dessert should be — fragrant with cinnamon and ginger, bursting with juicy fresh peaches, and finished with a beautifully crimped crust that looks like it came straight from a farmhouse kitchen. The crust is built entirely from almond flour and tapioca starch, bound together with coconut oil, egg, and a touch of maple syrup, so there's no wheat, no refined sugar, and absolutely nothing derived from red meat or animal-based fats to worry about. Tapioca starch does double duty here, appearing in both the crust for structure and the filling as a thickener, which means the fruit sets into a glossy, sliceable layer rather than a soupy mess. Fresh peaches are tossed with lemon juice, maple syrup, and warm spices before going in, so every bite carries that bright, honeyed stone-fruit flavor with just enough spice to keep things interesting. Almond flour dough can feel intimidating at first, but the instructions walk you through rolling it between parchment sheets and patching any cracks with your fingers — it's genuinely forgiving and comes together beautifully. Letting the finished pie cool for a full hour is the hardest part, but it's what gives the filling that perfect, clean slice. Whether you're navigating a specific dietary need or just chasing a cleaner take on classic pie, this one absolutely delivers.
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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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