Yeast 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 a single grain of conventional flour or a trace of yeast. The crust is built from almond flour and tapioca starch, worked together with solid coconut oil until it forms a tender, golden shell that's genuinely easy to roll and press into shape — even if it cracks a little, it comes right back together. Fresh peaches get tossed with maple syrup, cinnamon, ginger, and lemon juice, then thickened with tapioca starch so the filling slices cleanly once it cools. For anyone navigating a yeast-free lifestyle, store-bought pies and pastries are almost always off the table, but this one is made entirely from ingredients you can trust. The maple syrup does double duty in both the crust and the filling, keeping everything naturally sweetened without any fermented or leavening agents in sight. That deep golden crust, bubbling filling, and warm spice aroma coming out of the oven will make it hard to wait the full cooling hour — but it's 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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