Apple Pie

I’ve always been hesitant to make anything like a homemade pie as I was certain it would be far too hideous a task for a novice home baker like myself. But with Christmas fast approaching and an abundance of apples just begging to be turned into a dessert, I couldn’t ignore the pie cravings any longer. And, would you believe it, after just a few trials, I perfected my pie and was left beaming with pride!

Apple Pie

Believe it or not, this pie is far simpler to make than you might think. Truth be told, while I love cooking (I would hope so or this blog seems a little pointless) I can be a little bit hopeless when it comes to assembling and presenting things in a pretty fashion so, with that in mind, if I can do it, anyone can! As for the pie, it’s utterly delicious!

I don’t know about you but I’m the kind of person that thinks ‘if it has fruit in it, it’s definitely healthy.’ The crust itself is a lovely nourishing and protein rich blend of almonds, buckwheat and brown rice with a hint of sweetness, then the filling relies purely on the apples, a little syrup and gorgeous spices to bring forth the flavour. I can’t wait to see some of you try this too!

Apple Pie

Apple Pie


For the crust

  • 2 1/2 cups ground almonds
  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • The water from 1 400g can of
    chickpeas (around 1/2 a cup)
  • 2 tablespoons coconut oil
  • 1/2 tablespoon coconut sugar
  • 2 tablespoons cold water
  • Pinch of himilayan pink salt

For the filling

  • 1 large bramley cooking apple
  • 4 red apples (cox or jazz)
  • 1 tablespoon date syrup (rice syrup
    or maple syrup)
  • 2 tablespoons cashew butter
  • 1/2 a tablespoon ground cinnamon
  • 1/2 a teaspoon ground nutmeg


Pre-heat your oven to 150°C.

Peel your apples and chop into chunks. Cover in boiling water and heat on the stove-top for around 15-20 minutes, until soft. Once ready, drain the water than mix with the date syrup, cashew butter and spices. Put to one side to cool.

In the meantime, place your ground almonds, buckwheat flour, coconut sugar and salt in a bowl and whisk until well mixed. Then, add your chickpea water (save the chickpeas for another recipe) and coconut oil. Using your hands, rub the mixture together until the mixture resembles bread crumbs. Then, add your water and continue to use your hands to mix until it firms up (add extra water if it is still too dry).

Place some parchment paper on your work top and cover with extra buckwheat flour. Take 1/2 of your pastry mixture and roll out into a thin circle so that it will cover your tin. Grease your pie/tart tin with coconut oil, then use the parchment paper to help slide the pastry into your tin. Place the crust in the oven for 5 minutes.

Roll out the rest of your pastry into a large circle that will also cover your tin. Remove the crust from the the oven and  fill your pie crust with the apples. Transfer the pastry over the top. Trim the edges and use a knife to pierce a few holes in the top. You can use any cutaways for decoration on top if you like. Then, place in the oven for 30-40 minutes until golden (checking regularly to ensure it doesn’t burn).

Remove, slice and enjoy! (Goes especially lovely with some vanilla ice cream or coconut yoghurt).

Apple Pie


Maxine Ali