In a large bowl, combine the almond flour, tapioca flour, ground flaxseed, coconut sugar and sea salt.
Add in the coconut oil and stir until the mixture clumps up a bit. Add in the water and stir. Use your hands to create a ball with the mixture of dough.
Place the ball of dough between two sheets of parchment paper and use a rolling pin to roll the dough into a 12 inch circle. Place the bottom piece of parchment paper with the crust on a baking sheet and set it aside.
To make the filling, mix the peaches, vanilla extract, coconut sugar and tapioca flour in a large bowl until the peaches are well-coated.
Add the filling to the center of the crust, leaving at least a 2 inch perimeter of crust to fold over.
Carefully fold the crust over the peaches by bending the parchment paper over the peaches. If the crust breaks, just repair it gently with your hands. I promise it will be totally fine once it bakes!
Bake for 25-30 minutes or until golden brown around the edges. Let cool 20 minutes before serving.
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