Rice Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those desserts that feels like pure summer, and this version delivers every bit of that golden, bubbling, fruit-forward magic without a grain of rice or rice-based flour in sight. The crust is built on almond flour and tapioca starch, which together create a dough that's surprisingly easy to roll out and press into shape — and genuinely forgiving if it cracks, since you can just press it back together with your fingers. Fresh peaches get tossed with maple syrup, cinnamon, ginger, and lemon juice before going into the shell, so the filling is bright, warmly spiced, and naturally sweetened all the way through. Tapioca starch does the thickening work here, pulling the juices into a glossy, sliceable filling as the pie cools on the rack — so patience after baking is genuinely rewarded. The egg wash gives the top crust that deep, bakery-worthy golden color that makes it look like it took far more effort than it did. Whether you're navigating specific dietary needs or just love a from-scratch pie made with whole ingredients, this one is worth every minute of chill time and every careful slice.
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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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