Almond Peach Pie Mascarpone Cream

Just when you thought pastry was officially off limits, along comes Almond Peach Pie to gently pull you back in. This lighter, low carb take hits that sweet spot between indulgent and sensible, with juicy peaches wrapped in a tender almond flour pie crust and finished with vanilla bean mascarpone cream.

If you are already in pie mode, this is also a great gateway into the world of smarter desserts. This peach pie recipe delivers big flavor without feeling heavy, proving that a thoughtful almond flour pie can still earn its place among the best peach pie contenders. And if you feel like carrying the moment a little further, a slice of Pumpkin Pie afterward never hurts. Spiced, creamy, and classic, it pairs beautifully with something fresh and fruity like this.

• What Makes This Recipe So Good
• What Goes Into Almond Peach Pie
• How To Make Almond Peach Pie
• Tips For Making Almond Peach Pie
• Recipe FAQ’s
• Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream Recipe

What Makes This Recipe So Good

This Almond Peach Pie stands out because it delivers everything you want from a classic dessert while keeping things lighter and more balanced. The almond flour pie crust bakes up tender with a subtle nuttiness that pairs naturally with sweet, juicy peaches, giving this peach pie recipe depth without relying on a heavy crust or overly sugary filling.

What really seals the deal is how clean and focused the flavors are. The peaches stay front and center, the almond base adds structure and richness, and nothing competes for attention. That balance is what earns this spot among the best peach pie options.

What Goes Into Almond Peach Pie

This Almond Peach Pie keeps the ingredient list simple but intentional, using a few smart choices to create maximum flavor and texture.

• Almond Flour: This forms the base of the galette crust, creating a tender, slightly nutty foundation that makes this an excellent almond flour pie without sacrificing structure.
• Cold Butter: Diced cold butter is key for a crisp yet delicate crust, helping the dough hold together while still baking up light and flaky.
• Ripe Peaches: Sweet, juicy peaches are the star here, providing natural sweetness and a soft, jammy texture that defines any contender for the best peach pie.
• Mascarpone Cheese: Smooth and mildly tangy, mascarpone adds richness to the vanilla cream without overpowering the fruit, giving the finished pie a luxurious but balanced finish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Almond Peach Pie

1. Make the Dough: Pulse the almond flour, sweetener (if using), and salt in a food processor until combined. Add the cold diced butter and pulse briefly until the mixture resembles fine crumbs.

1. Form and Chill: Add the egg and apple cider vinegar and pulse just until a dough forms. Transfer to a bowl, gently knead into a mound, wrap tightly, and chill for 30 minutes to 1 hour.

1. Prepare Peaches: Combine sliced peaches, vanilla, and sweetener or sugar in a bowl. Toss gently until the peaches are evenly coated.

1. Preheat and Prep: Preheat the oven to 190°C | 385℉ and line a baking tray with parchment or baking paper for easy removal.

1. Shape the Crust: Press the chilled dough directly onto the prepared tray into a rustic circle or rectangle about 1/4-inch thick. Avoid rolling, as almond dough is more delicate and presses better by hand.

1. Assemble the Galette: Arrange the peaches in the center, leaving a 1½-inch border of dough. Fold the edges over the fruit, shaping as you go, then brush with melted butter and sprinkle with slivered almonds.

1. Bake Until Golden: Bake for 30–40 minutes, until the crust turns deep golden and the peach juices are visibly bubbling.

1. Serve: Beat the mascarpone, cream, sweetener, and vanilla until thick and smooth. Cool the galette, then serve with the cream.

This Almond Peach Pie shines when paired with flavors that keep things light, fresh, and not overly rich. A glass of White Peach Iced Tea echoes the fruitiness of the pie without overpowering it, while Coconut Whipped Cream offers a soft, airy contrast if you want an alternative to mascarpone. For something a little more indulgent but still balanced, Strawberry Rosé Slushies (Frosé) make a refreshing, grown-up pairing that feels perfect for warm weather or entertaining.

Tips For Making Almond Peach Pie

• Do not rush the chilling step. I know it is tempting, but a properly chilled almond flour dough is much easier to work with and bakes up far better.
• Slice the peaches evenly and resist the urge to pile them on. I have learned the hard way that too much fruit can turn a pretty galette into a leaky mess.
• Press the dough gently with your hands instead of forcing it. Almond dough has a mind of its own, and working slowly makes a big difference.
• Let the pie rest before slicing, even if it smells impossible to wait. Giving it a little time helps everything set so each slice holds together beautifully.

Almond flour lacks gluten, so the dough will always feel more fragile and less elastic. Chilling it well and pressing it gently instead of rolling helps keep it manageable.

Make sure your peaches are ripe but not overly juicy, and avoid piling them too thickly. Baking until the juices are visibly bubbling ensures excess moisture cooks off properly.

Lightly dust your hands with almond flour and press the dough directly onto parchment. If it warms up too much, slide the tray into the fridge for a few minutes before continuing.

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IngredientsUSMetric1x2x3x

Galette:

• ▢ 2 1/2 cups almond flour
• ▢ 4 tablespoons sweetener or white granulated sugar optional
• ▢ 1 pinch Salt
• ▢ 1/3 cup cold butter diced
• ▢ 1 large egg
• ▢ 1 teaspoon vinegar apple cider
• ▢ 2 large ripe peaches pitted, halved and thinly sliced
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 tablespoons sweetener or white granulate sugar
• ▢ 1 tablespoon melted butter
• ▢ 1 handful Slivered almonds optional

Mascarpone:

• ▢ 1/2 cup mascarpone cheese
• ▢ 1/2 cup whipping cream
• ▢ 2-3 tablespoons confectioners sweetener or icing sugar adjust to your level of preferred sweetness
• ▢ 1/2 teaspoon vanilla bean paste

Instructions

• Combine the almond flour, sweetener or sugar (if using) and salt in a food processor. Pulse to combine. Add the diced butter and pulse only a couple of times to evenly disperse the butter until the mix resembles fine crumbs. Add the egg and vinegar, pulsing a few times until a dough forms. Turn out into a bowl; knead gently to create a mound; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to an hour.
• In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).
• Preheat the oven to 190°C | 385℉. Line a baking try with parchment/baking paper.
• Remove dough from the refrigerator once chilled and press out with your hands onto the baking tray (into a circle or rectangular shape) to desired size, about 1/4-inch thick. (Don’t roll it. It’s not as pliable as flour dough. Don’t worry about being neat, rustic looks good too!)
• Arrange the peaches in the centre of your dough, leaving 1 1/2-inches of dough surrounding the peaches. Gently fold up the outside border around the peaches, pressing and moulding it with your finger tips as you go. Brush the top of the crust with the melted butter; sprinkle with the almonds,
• Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.
• Remove from the oven and allow to cool. Serve with the Mascarpone cream

Mascarpone Cream:

• Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream

Ingredients

Galette:

• 2 1/2 cups almond flour
• 4 tablespoons sweetener or white granulated sugar optional
• 1 pinch Salt
• 1/3 cup cold butter diced
• 1 large egg
• 1 teaspoon vinegar apple cider
• 2 large ripe peaches pitted, halved and thinly sliced
• 1 teaspoon pure vanilla extract
• 2 tablespoons sweetener or white granulate sugar
• 1 tablespoon melted butter
• 1 handful Slivered almonds optional

Mascarpone:

• 1/2 cup mascarpone cheese
• 1/2 cup whipping cream
• 2-3 tablespoons confectioners sweetener or icing sugar adjust to your level of preferred sweetness
• 1/2 teaspoon vanilla bean paste

Instructions

• Combine the almond flour, sweetener or sugar (if using) and salt in a food processor. Pulse to combine. Add the diced butter and pulse only a couple of times to evenly disperse the butter until the mix resembles fine crumbs. Add the egg and vinegar, pulsing a few times until a dough forms. Turn out into a bowl; knead gently to create a mound; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to an hour.
• In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).
• Preheat the oven to 190°C | 385℉. Line a baking try with parchment/baking paper.
• Remove dough from the refrigerator once chilled and press out with your hands onto the baking tray (into a circle or rectangular shape) to desired size, about 1/4-inch thick. (Don’t roll it. It’s not as pliable as flour dough. Don’t worry about being neat, rustic looks good too!)
• Arrange the peaches in the centre of your dough, leaving 1 1/2-inches of dough surrounding the peaches. Gently fold up the outside border around the peaches, pressing and moulding it with your finger tips as you go. Brush the top of the crust with the melted butter; sprinkle with the almonds,
• Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.
• Remove from the oven and allow to cool. Serve with the Mascarpone cream

Mascarpone Cream:

• Beat the mascarpone, cream, sweetener (or sugar) and vanilla together with an electric mixer until thick.

Nutrition

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