Apple Custard Pie

Winter is coming to an end and I wanted to give it a proper farewell with a delicious Apple Custard Pie. Making Vegan Custard is so easy! If you have watched Chef’s Table France (if not go on and do so now!) you have seen Alain Passard’s amazing “bouquet de roses”, which has without a doubt inspired countless people to create their own rendition of this wonderful cake. So why not try and make your own veganized interpretation of it, I thought to myself. So here we go…

But instead of going for the show-stopping bouquet style, I went for something easier to put together but just as pretty! I opted for a yummy buckwheat crust, that has some almonds thrown in there, because at this point I just cant image a pie crust without ground almonds in it. On top goes a creamy vanilla curd layer (can be used for so many other things, like just vanilla curd) and of course topped off with a layer of apple roses glazed in apricot jam.

Makes one 22cm Tarte


for the crust:

  • 140g or 1 cup of almonds
  • 160g or 1 cup of buckwheat flour
  • 1/3 of a cup of coconut sugar
  • 1/2 tsp salt
  • 3 tbsp of coconut oil
  • 1/4 cup or 60ml oat milk

for the vanilla curd filling:

  • 2 cups of oat milk
  • 3 tbsp of maple sirup
  • 3/4 tsp of vanilla powder
  • a generous pinch of salt
  • 5 tbsp of cornstarch
  • 2 tbsp of coconut oil

for the apple layer:

  • 2 apples (I used golden delicious)
  • 1/4 cup apricot jam
  • the juice of 2 1/2 lemnos


  • Start by making the custard layer. Heat up the oat milk in a saucepan on medium heat. Then start adding the vanilla powder, maple sirup, coconut oil and salt one after the other and whisk together very well.
  • Next slowly sieve in the cornstarch while whisking. (Its very important you use a sieve and don’t stop whisking otherwise the custard will turn lumpy). Keep whisking the custard until its starts to thicken, after a few minutes remove the pan from the heat and transfer the custard into the fridge to chill.
  • Now make the crust. Preheat the oven to 200C.
  • In a food processor break down the almonds into a course meal. Then add the buckwheat flour, the coconut sugar and salt and pulse until its mixed together well. Next add the coconut oil and the oat milk and blend until a dough starts to form.
  • Line a 20cm springfrom with some baking paper (just at the bottom is enough) and press the dough down and up on the sides, forming a crust.
  • Now add another sheet of baking paper on top and place some dry beans on top to protect the crust from rising up or burning. Bake for about 18-20 mins.
  • Once the crust is done set aside to cool. Add the juice of 2 of the lemons into a bowl with about the same amount of water. Cut the apples into quarters and remove the pits. Now slice them into evenly thing pieces (I did it with the help of a mandolin slicer) and immediately add into the lemon water. Let the slices soak for 10 mins.
  • Then add the custard into the pie crust and assemble the apple slices on top. (make sure to shake off the excess lemon water)
  • Then heat up the apricot jam to thin it out and then mix with the juice of 1/2 lemon. Brush the apple slices with it and then put the pie in the fridge to chill.

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