Walnut Free Paleo Peach Pie with Almond Flour Crust
Sweet, juicy peaches wrapped in a golden, grain-free crust — this is the kind of dessert that makes people forget they're eating anything other than a classic homemade pie. The crust comes together with almond flour, tapioca starch, and solid coconut oil, giving it a buttery, tender crumb that rolls out beautifully between two sheets of parchment. Maple syrup sweetens both the crust and the filling naturally, so there's no refined sugar in sight, just clean, simple ingredients that let the peaches shine. A touch of cinnamon, ginger, and lemon juice in the filling adds warmth and brightness without overwhelming the fruit. Tree nut concerns can make almond-based baking feel risky, but this recipe keeps things straightforward — no walnuts, no walnut oil, nothing hiding in the mix. The tapioca starch does double duty, binding the crust and thickening the filling into that glossy, jammy texture you want in every slice. Let it cool fully before cutting and you'll be rewarded with clean, gorgeous slices that hold together just as well as any traditional pie.
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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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