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 awesome is that it sports one of the healthiest plants ever — the rich earthy taste of a 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. (You can learn more about HTB here.)
To get the nutrition flour on Amazon go here.
This recipe is organic, vegan, and gluten-free
Himalayan Tartary Buckwheat Apple Pie
This vegan apple pie recipe with HTB makes a double-crust. It packs fiber, nutrients, antioxidants, and more.
Here’s what you’ll need (full recipe below):
Apple Pie Filling Ingredients
- Organic apples.
- Date sugar.
- Organic flour.
- Lemon juice.
- Cinnamon.
- Nutmeg.
- Walnuts.
- Raisins.
- Pink salt.
- Stevia.
- Vanilla extract.
- Pumpkin pie spice (sub for cinnamon/nutmeg).
HTB Pie Crust Ingredients
- Organic flour.
- HTB flour.
- Date sugar.
- Pink salt.
- Vegan shortening or butter.
- Filtered ice water.
Equipment
- Mixing bowl.
- 9″ glass pie pan.
- Rolling pin.
- Pastry blender.
- Cutting board.
- Flatware.
- Spatula.
- Kitchen paper.
You can also rock HTB in multiple forms these days including supplements and protein powder.
Vegan Apple Pie with Buckwheat Crust
The best apples for pies and tarts are Honeycrisp, Golden Delicious, Braeburn, Granny Smith, Jonathan/Jonagold, Rome, and Northern Spy.
Himalayan Tartary Buckwheat Apple Pie
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 cups organic flour.
- 1/2 cup HTB flour
- 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 ice water.
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
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Keep reading (and cooking!)
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Himalayan Tartary Buckwheat Crepes
Vegan Peanut Butter Cookies with HTB
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Sourdough Bread
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
