Vegan apple pie with buckwheat crust


Apple stuffing° 5-6 apples° 4 tablespoons of syrup° 1 teaspoon ground cinnamon° 1 teaspoon ground cardamom° 0.5 teaspoon ground ginger° 1/4 teaspoon cloves° 1/4 teaspoon spices° a pinch of saltShell° 195 grams (about 1,2 cup) of this gluten-free buckwheat flour mix, you can use any gluten-free flour mix you prefer° 35 grams (about 0.4 cup) almond flour° 85g sugar (about 0.4 cup)° 1 teaspoon ground cinnamon° 0.5 teaspoon saltYou can also try 150 grams of vegetable butter with coconut oilTo clean the scab by brushing: 1 tablespoon of syrup and about 0.5 tablespoon of water*

Instructions :

Preheat oven to 200 ° C / 392 ° F.Chop apple to small pieces. Blend with spices & syrup, and mixing To apples are totaly covered.Crust: Mixing dried ingredients. Add the vegetable butter and knead the dough until it sticks and does not crumble.Set aside about a third of the crust and press the rest into the baking tray, from the bottom and the edges.Add the marinated apples over the crust.Using a rolling pin, roll the rest of the dough in a circular shape large enough to cover the baking tray. Note: If the dough is too sticky, let it cool in the freezer for a few minutes. You can also add a little flour to it when rolling.Place the circular shape over the pie. Making little holes in center.Mix the syrup and water and spread the pie with the mixture.Bake at 200 ° C / 392 ° F for 35-40 minutes or until crust is crispy and brown in color.Eat pie as is or with ice cream, whipped cream, and / or vanilla sauce.Enjoy !