This vegan apple pie with Himalayan Tartary Buckwheat crust is delicious! One of our favorites year-round.
So who doesn’t love a rich homemade apple pie, and especially made with the best ingredients? Well we all know that pies topped with vegan whips and healthy plant-based ice creams rock.
But what really makes this pie so spectacular is that it sports one of the healthiest seeds ever—the rich and earthy taste of a homemade Himalayan Tartary Buckwheat (HTB) crust.
Which is nothing to sniff at, by the way, except when it’s rolling out of a piping hot oven. 😋 🥧
This recipe is organic, vegan, and gluten-free
Vegan Apple Pie Recipe with Buckwheat Crust
This vegan apple pie recipe makes one double-crust. You can double or triple it to make more. It packs fiber, nutrients, antioxidants, and prebiotics.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowl.
- Pie pans.
- Rolling Pin
- Pastry blender.
- Cutting board.
- Flatware/cutlery.
- Spatula.
- Parchment paper.
Apple Pie Filling Ingredients
- 6 cups sliced organic apples.
- 3/4 cup date sugar.
- 2 tbsp. organic flour.
- 1 tbsp. lemon juice.
- 1 tbsp cinnamon.
- 1 tbsp nutmeg.
- 1/2 cup walnuts.
- 1/4 cup raisins.
- 1/2 tsp pink salt.
- 1/2 tsp stevia.
- 1/2 tsp vanilla extract.
- 2 tbsp pumpkin pie spice. a sub for nutmeg/cinnamon.
Filling Instructions
- After preparing dough preheat the oven and center rack to 375.
- Mix the filling ingredients except the apples, walnuts, raisins, and lemon juice in a large bowl until combined. Sprinkle the lemon juice on the apples then combine all ingredients, stirring until coated.
- Fill the pastry with the apples and top with either a flat crust or lattice strips. Cut slits into a flat crust before applying. Trim the edges with scissors and crimp with a fork.
- Baste crust with 1/2 teaspoon melted vegan butter diluted with water. Sprinkle with date sugar and cinnamon.
- Cover pie crust ‘edges’ for first 30 minutes of baking to avoid overcooking, then bake an additional 25 minutes or until golden.
Vegan Gluten-Free Apple Pie Recipe
Crust Ingredients
- 2 1/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 tsp date sugar.
- 1 tsp pink salt.
- 1 cup shortening or 1/2 cup shortening + 8 tbsp vegan butter.
- 1/3 cup + 3 tbsp filtered water (iced)
Crust & Baking Instructions
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat bottom crust in oven for 5 minutes before filling/baking.
You can also thicken the filling with guar gum instead of flour or cornstarch.
The best apples for pies and tarts are Honeycrisp, Golden Delicious, Braeburn, Granny Smith, Jonathan/Jonagold, Rome, and Northern Spy. 🍎
Vegan Apple Pie with Himalayan Tartary Buckwheat Crust
This recipe is organic and gluten-free
Equipment
Ingredients
- 6 cups sliced organic apples.
- 3/4 cup date sugar.
- 2 tbsp. organic flour.
- 1 tbsp. lemon juice.
- 1 tbsp cinnamon.
- 1 tbsp nutmeg.
- 1/2 cup walnuts.
- 1/4 cup raisins.
- 1/2 tsp pink salt.
- 1/2 tsp stevia.
- 1/2 tsp vanilla extract.
- 2 tbsp pumpkin pie spice. a sub for nutmeg/cinnamon.
Crust
- 2 1/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 tsp date sugar.
- 1 tsp pink salt.
- 1 cup shortening or 1/2 cup shortening + 8 tbsp vegan butter.
- 1/3 cup + 3 tbsp filtered water (iced)
Instructions
Filling
- After preparing dough preheat the oven and center rack to 375.
- Mix the filling ingredients except the apples, walnuts, raisins, and lemon juice in a large bowl until combined. Sprinkle the lemon juice on the apples then combine all ingredients, stirring until coated.
- Fill the pastry with the apples and top with either a flat crust or lattice strips. Cut slits into a flat crust before applying. Trim the edges with scissors and crimp with a fork.
- Baste crust with 1/2 teaspoon melted vegan butter diluted with water. Sprinkle with date sugar and cinnamon.
- Cover pie crust 'edges' for first 30 minutes of baking to avoid overcooking, then bake an additional 25 minutes or until golden.
Crust
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat bottom crust in oven for 5 minutes before filling/baking.
Nutrition
Calories: 110kcal
Tried this recipe?Let us know how it was!
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