Seeds Free Paleo Peach Pie with Almond Flour Crust
There is something deeply satisfying about a golden, bubbling peach pie fresh from the oven, and this version delivers all of that comfort without a single seed in sight. The crust is built on almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, flaky dough that rolls out beautifully between sheets of parchment — no crumbly disaster, just a genuinely workable pastry. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and lemon juice, creating a filling that smells incredible and sets into a glossy, jammy layer as the pie cools. Tapioca starch does the thickening work here, so you get that perfect sliceable texture without any cornstarch or grain-based thickeners to worry about. The egg wash gives the top crust a deep, burnished finish that looks like it came straight out of a bakery window. Letting it rest on the rack for a full hour before cutting is genuinely worth the patience — the filling firms up beautifully and every slice holds its shape. This is the kind of dessert that earns serious compliments, and nobody at the table needs to know how straightforward it actually was to pull together.
About FigFig 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
- 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!