Turkey Free Paleo Peach Pie with Almond Flour Crust
Peach pie is one of those desserts that feels like pure summer, and this version delivers all that juicy, spiced fruit goodness without any grain-based crust to worry about. Almond flour and tapioca starch come together to form a dough that's surprisingly workable — forgiving enough to press back together if it cracks, and rich enough to bake into a deep golden shell that holds its own against a generous peach filling. Fresh peaches are tossed with maple syrup, cinnamon, ginger, and lemon juice, so every slice is fragrant and bright without relying on refined sugar or cornstarch. The double-crust design means you get that classic lattice-free top with steam vents, a glossy egg wash finish, and bubbling fruit peeking through — exactly what a proper pie should look like coming out of the oven. Letting it cool for a full hour is the hardest part, but it's what allows the tapioca to set the filling into clean, sliceable layers rather than a runny mess. Whether you're cooking for someone avoiding grains or just chasing a more wholesome take on a beloved classic, this pie holds up beautifully on a dessert table and tastes like it took far more effort than it actually did.
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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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