Wheat Free Paleo Peach Pie with Almond Flour Crust
Summer peach pie is one of those desserts that feels almost too good to be true when you're navigating a wheat-free lifestyle, but this version delivers every bit of the golden, bubbling, fruit-forward magic you'd expect. The crust is built entirely from almond flour and tapioca starch, which means no wheat in sight — and the result is a tender, slightly nutty pastry that rolls out beautifully between parchment sheets. Coconut oil stands in for butter, giving the dough a flaky, crumbly texture that holds up under a generous heap of cinnamon-spiced peaches. Fresh peaches tossed with maple syrup, lemon juice, and a touch of ginger make a filling that's bright, fragrant, and naturally sweet without any refined ingredients. Tapioca starch does double duty here — it binds the crust and thickens the filling as it cools, so you actually get clean, sliceable slices instead of a soupy mess. The egg wash brushed over the top crust bakes to a deep, gorgeous amber that looks like it came straight out of a bakery window. Let it cool fully before you cut in, and you'll be rewarded with a pie that's genuinely hard to distinguish from the classic version — except it's one you can eat without a second thought.
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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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