Seed Oil Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

Seed Oil Free Paleo Peach Pie with Almond Flour Crust

Summer peaches deserve a showstopping pie, and this one delivers with a golden, buttery-tasting crust and a jammy, spiced filling that bubbles up through the slits like something straight out of a farmhouse kitchen. The crust is built entirely on almond flour and tapioca starch, worked together with solid coconut oil — no canola, no vegetable shortening, no refined seed oils anywhere in sight. That swap matters more than it sounds, because most store-bought and even homemade pie crusts lean heavily on oils you'd rather avoid, and this recipe sidesteps all of that without sacrificing flakiness or flavor. The filling keeps things just as clean: fresh peaches tossed with maple syrup, warm spices, lemon juice, and tapioca starch that thickens everything into a glossy, scoopable filling as the pie cools. Almond flour dough can feel intimidating if you've never worked with it, but the instructions walk you through rolling it between parchment sheets and patching any cracks with your fingers — it's genuinely forgiving. The egg wash gives the top crust that deep, burnished color that makes a pie look like it took all day, even when the process is straightforward. Let it cool the full hour before slicing and you'll be rewarded with clean, gorgeous slices that hold their shape beautifully.

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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
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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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