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Vegan apple pie with buckwheat crust

Vegan apple pie with buckwheat crust

Vegan apple pie with buckwheat crust is a delicious gluten-free pie with lovely warming masala chai flavors and a thick layer of apples.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine gluten-free, vegan
Servings 8


Apple filling

  • 5-6 apples
  • 4 tbsp syrup
  • 1 tsp ground Ceylon cinnamon
  • 1 tsp ground cardamom
  • 0,5 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • pinch of salt


  • 195 grams (about 1,2 cups) gluten-free buckwheat flour mix you can use any gluten-free flour mix you like
  • 35 grams (about 0,4 cups) almond flour
  • 85 grams (about 0,4 cups) sugar
  • 1 tsp ground Ceylon cinnamon
  • 0,5 tsp salt
  • 150 grams vegan butter you can also try this with coconut oil
  • for brushing the crust: 1 tbsp syrup and about 0,5 tbsp water


  • Preheat oven to 200 C / 392 F.
  • Chop apples into small pieces. Combine with spices and syrup and mix until apples are fully coated.
  • Crust: mix dry ingredients. Add vegan butter and knead dough until it's firm and doesn't crumble apart.
  • Set aside about 1/3 of the crust and press the rest into a baking tin, both bottom and edges.
  • Add spiced apples on top of the crust.
  • With a rolling pin roll the rest of the dough into a round shape big enough to cover the baking tin. NOTE: if the dough is too sticky, let chill in the freezer for a few minutes. You can also add a little bit of flour to it when rolling.
  • Place the round shape on top of the pie. Make small holes in the middle.
  • Mix syrup and water and brush the pie with the mixture.
  • Bake in 200 C / 392 F for 35-40 minutes or until crust is crispy and brown.
  • Eat pie as it is or with ice cream and/or whipped cream and/or vanilla sauce.
Keyword apple, apple pie, buckwheat, masala chai
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