Paleo Gingered Peach Pie

Once I had a tea bag that said "Ginger is the fire of life," on it's little tag. As silly as it sounds, I loved that tea bag. I love ginger in just about everything from curry to beverages, like apple cider, and baked in sweets like pie. 

If you ask me, few things are not benefited by the addition of ginger (Maybe not tomato sauce? Unless it's an India-style tomato sauce, in which case... More ginger!!). Ginger brings warmth and life into a dish, a cozy heat that doesn't burn your tastebuds off but still packs a punch.

If ginger were a blanket, I'd totally wrap myself up in it and fall asleep with sweet dreams. Dream of chai, and ginger beer, but mostly dreams of this pie: fragrant summer peaches, sliced and tossed with a touch of cinnamon, folded with sweet gems of crystalized ginger, all enveloped into a crispy almond crust. 

Pinch me. 

I'm so crazy about the stuff that I just started growing my own ginger plant. Even in Colorado you can grow your own ginger! And no, this isn't part of my peachy dream. ;) All you need is a decedent sized chunk of ginger (the kind from the grocery store will do just fine)! 

My ginger plant is still a baby-- it sprouted it's first stalk last week, so I'm having to exercise some patience. *One day* I'll have enough ginger in that pot for a royal ginger feast. And it will probably end with this pie, because peaches and ginger are meant to be. 

Paleo Gingered Peach Pie

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Make this recipe when peaches are at their ripest— when they’re so fragrant you can smell them from across the room.

Yields: 10 inch pie   |    Total Time:


  • 1 recipe Paleo Pie Crust*
  • 5 peaches
  • 2 tablespoons arrowroot powder
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 cup candied ginger, chopped fine


  1. Prepare the pie crust according to the recipe. Set aside to cool. Leave the oven at 350°F to bake the pie.
  2. Wash, pit, and slice the peaches. Toss the peaches with the honey, cinnamon, and candied ginger. Set aside and allow to sit for 10-15 minutes.
  3. Toss peaches and their juices gently with the arrowroot powder, until it is well distributed. Spread the mixture out in the pie crust. Place in oven and bake 45-55 minutes, until peach juice is bubbling. If the crust starts to brown, fold a bit of foil around the edge.

*Note: If you would like to have any type of crust on the top of your pie, double the amount of pastry you make. Reserve half. After filling the bottom half of the crust with peaches, roll out the reserved crust and add it on top in your preferred design. Note that Almond Flour crust is more crumbly than traditional crust, and can be difficult to work with — hence my crumbled woven crust in the picture above!