Xanthan Gum Free Paleo Peach Pie with Almond Flour Crust

Total time2 hr 20 min

Prep time30 min

Cook time50 min

Xanthan Gum 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, jammy goodness without a single grain of wheat or any gum-based thickeners. The crust comes together from almond flour, tapioca starch, coconut oil, and a touch of maple syrup — ingredients that work in harmony to create a tender, slightly crisp shell that holds its shape beautifully. Tapioca starch also does the heavy lifting in the filling, thickening those sweet, cinnamon-kissed peach slices into a luscious, sliceable center as the pie cools. Many grain-free or paleo-friendly pies lean on xanthan gum to mimic the structure of traditional pastry, but here the combination of almond flour and tapioca handles everything naturally. Rolling the dough between parchment sheets makes the process surprisingly forgiving — if it cracks, just press it back together, because almond flour dough is remarkably cooperative. The egg wash gives the top crust a deep, burnished finish that looks like it came straight out of a bakery window. 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
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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