Shellfish 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 any of the usual grain-based crust. Almond flour and tapioca starch come together with coconut oil, egg, and a touch of maple syrup to form a dough that is surprisingly workable — forgiving enough to press back together if it cracks, and rich enough to bake into a beautifully deep golden shell. The filling leans on fresh, ripe peaches tossed with warm cinnamon, ginger, lemon juice, and just enough maple syrup to let the fruit shine without drowning it in sugar. Tapioca starch does double duty here, binding the filling as it cools into clean, sliceable slices rather than a soupy mess — just make sure to give it that full hour of rest on the rack. The whole thing is naturally free from grains, refined sugar, and any seafood-derived ingredients, so it fits cleanly into a paleo lifestyle without any label-reading anxiety. Whether you're baking for a summer gathering or just treating yourself to something genuinely special, this pie is the kind of recipe that earns a permanent spot in your rotation.
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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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