Rye Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

Rye Free Paleo Peach Pie with Almond Flour Crust

Peach pie is one of those desserts that feels like pure summer, and this version delivers all the golden, bubbling, fruit-forward magic you'd expect from a classic. The crust is built entirely from almond flour and tapioca starch, which means there's no wheat, no spelt, and absolutely no rye anywhere near it — a genuine relief when so many baked goods sneak in grains you're trying to avoid. Coconut oil works in place of butter to create that satisfying, crumbly-yet-tender texture, and a touch of maple syrup gives the pastry just enough sweetness to complement the fruit without tipping into dessert overload. The filling leans on fresh peaches spiced with cinnamon and ginger, brightened with lemon juice, and thickened naturally with tapioca starch so it slices cleanly once cooled. Rolling almond flour dough between parchment sheets is the key move here — it makes the whole process surprisingly manageable, and any cracks just press right back together. The egg wash bakes to a deep, burnished gold that looks genuinely impressive straight out of the oven. Let it cool fully before cutting and you'll be rewarded with neat, glossy slices that taste like a proper homemade pie — because that's exactly what it is.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!