Plum Good Paleo Peach Pie Recipe (Dairy-Free & Vegan Too!)

My friend Lori shared this wonderful plum good paleo peach pie with us years ago, but I originally featured it in our news section. It needed a permanent home in our recipes, so I’ve updated it for you to easily find and enjoy! Plus, I thought it was the perfect dessert recipe to feature this summer for using up stone fruit! Note that Lori keeps this treat very low sugar, so it’s important to use sweet, ripe fruit for the best results. Also, the crust is savory. You can add a little coconut sugar for a touch of sweetness, if desired.

Special Diet Notes: Paleo Peach Pie

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan, plant-based, vegetarian, and paleo-friendly.

Plum Good Paleo Peach Pie

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

This recipe was shared with us by my friend Lori, and adapted from Scrawny WOD. Note that Lori optionally recommends letting the fruit sit for a few hours, which isn't included in the Prep time.

Author: What Runs Lori

Serves: 1 9-inch pie

Ingredients

5 cups sliced, ripe plums and peaches (keep the juices)
⅓ cup* + ¾ cup coconut flour, divided
¼ cup stevia baking blend, honey, or maple syrup
1 teaspoon ground cinnamon
¼ teaspoon + ¼ teaspoon salt, divided
1½ cups almond meal
½ cup coconut oil
3 to 5 tablespoons cold water

Instructions

Place the fruit and juices in a large bowl. Add the ⅓ cup coconut flour or protein powder, sweetener, cinnamon, and ¼ teaspoon salt and stir to combine.
If time permits, let the fruit mixture sit in the refrigerator for about 3 hours to allow the flavors time to meld and more juices to release.
When the fruit is ready, preheat your oven to 450ºF.
In a medium bowl, whisk together the almond meal, remaining ¾ cup coconut flour, and remaining ¼ teaspoon salt. Add the coconut oil and whisk until coarse crumbs form. Add the water, 1 tablespoon at a time, just until it starts to form crumbly dough.
Set aside ½ cup of the dough mixture, and press the rest evenly into a 9-inch pie pan.
Bake for 10 minutes.
Reduce the oven heat to 375ºF.
Pour the fruit mixture into baked pie crust, and crumble the reserved crust mixture on top.
Bake for 15 minutes, or until the crumble on top has browned slightly.

Notes

*For the ⅓ cup coconut flour in the filling, Lori sometimes substitutes dairy-free vanilla protein powder. She likes to use egg white protein powder to keep it paleo, but you can use the coconut flour or a vegan protein powder for a vegan pie, if preferred.