Soy Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

4.9

(12)

Soy 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, fragrant comfort without a drop of soy 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. Maple syrup sweetens both the crust and the filling, letting the natural brightness of fresh peaches shine through alongside warm cinnamon, ginger, and a hit of lemon juice. Tapioca starch does double duty here — it binds the dough and thickens the filling into that glossy, jammy texture you want when you cut into a proper slice. Because every ingredient is straightforward and whole-food based, you never have to squint at a label wondering whether a thickener or shortening is hiding a soy derivative. The almond flour dough is genuinely forgiving, so even if it cracks during rolling, a quick press of your fingers brings it right back together. Let it cool the full hour before slicing and you'll be rewarded with clean, gorgeous wedges that taste like peak-season peaches in every bite.

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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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