Crust

1. In a large bowl add and mix together almond flour, tapioca starch, baking powder, and coconut sugar.
2. Add butter cubes. Cut butter into the flour until butter is evenly distributed and the size of a pea.
3. Make a well in the center of the flour mixture and add 1 beaten egg and sour cream. Mix with a fork until a thick dough forms.
4. Shape dough into a disc, wrap and refrigerate for 1 hour.

How to assemble 

1. Preheat oven to 425 degrees.
2. Next remove dough from fridge. Place disc between two pieces of parchment or wax paper and roll out dough to about 12 inches across. Remove top layer of paper and flip dough over onto a baking sheet lined with parchment paper. Place dough back into the refrigerator while making the peach filling.
3. In a medium bowl add sliced peaches, coconut sugar, tapioca starch, cinnamon, vanilla extract, and lemon juice. Mix until thoroughly incorporated.
4. Arrange sliced peaches in a circular pattern on the dough. Leaving about a 2 inch border around the edge.
5. Fold the edge of the pastry dough over the peaches.
6. Brush the edge of the pastry with the egg wash and top with crushed almond slices.
7. Bake in the oven at 425 degrees for 12 minutes. Then turn the heat down to 400 degrees and continue baking for another 13 minutes.
8. Remove from the oven and let cool.
9. While cooling brush peaches with a little melted butter.
10. Top with a scoop of ice cream and enjoy!