Sesame Free Paleo Peach Pie with Almond Flour Crust
Few things signal summer like a bubbling peach pie fresh from the oven, and this version delivers all that golden, jammy goodness without a single grain of wheat or refined sugar in sight. The crust is built on almond flour and tapioca starch, which gives it a tender, slightly nutty bite that honestly rivals any traditional pastry. Solid coconut oil and a touch of maple syrup bring it together into a dough that's surprisingly easy to roll and press — and forgiving enough that small cracks are no big deal. The filling leans on ripe, fresh peaches tossed with cinnamon, ginger, lemon juice, and maple syrup, so the flavor is bright and naturally sweet without anything artificial. Tapioca starch does double duty in both the crust and the filling, thickening those peachy juices into a glossy, sliceable set once the pie cools. For anyone navigating sesame-free eating, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no sauces, pastes, or blended seasonings where sesame likes to hide. Let it cool the full hour before you cut in, and you'll be rewarded with clean slices and a filling that holds together beautifully.
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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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