Himalayan Tartary Buckwheat Apple Pie
This recipe is organic, vegan, 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 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
Calories: 110kcal
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