Turmeric Free Paleo Peach Pie with Almond Flour Crust
Few things signal summer like a bubbling, golden peach pie fresh from the oven, and this version delivers all of that comfort without a single grain of conventional flour. 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 pastry cutter required. Fresh peaches get tossed with maple syrup, cinnamon, ginger, and lemon juice, creating a filling that's fragrant, jammy, and just sweet enough to let the fruit shine. Tapioca starch does double duty here, thickening the filling as it bakes so you get clean, gorgeous slices once the pie has had time to cool and set. Many spice blends and store-bought pie fillings sneak in additives or colorings that can be hard to track down on a label, so making this from scratch puts you fully in control of every ingredient. The egg wash gives the top crust a deep, burnished finish that looks like it came straight out of a bakery window. Let it rest the full hour before cutting — the patience is absolutely worth it.
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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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