Upside-Down Vegetarian Apple and Cinnamon Pie


by: Gourmandelle

I don't usually eat baked goodies because I'm not a huge fan of flour-based desserts but this pie is definitely a must-try! It is just perfect for this season and you'll love how all flavors blend together. Also, you can substitute apples with any other fruit you like; I also tried it with sour cherries and peaches and it's just as great. I will not make a habit from eating baked desserts (I still prefer them raw) but from time to time a lovely, warm dessert like this one is just perfect especially now when it's so cold outside.


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serves: 12

3 eggs

2 apples, sliced

1 cup rye flour

1/2 cup sucanat

2 tbsp unrefined oil

1 tbsp lemon zest

1 tbsp baking soda

1 tsp vanilla extract

1 tbsp rum extract

2-3 tsp ground cinnamon

50 ml water

Nutrition Facts
Upside-Down Vegetarian Apple and Cinnamon Pie

Servings Per Recipe: 12

Amount per Serving

Calories: 124

  • Total Fat: 3.6 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.9 mg
  • Sodium: 331.3 mg
  • Total Carbs: 20.3 g
  •     Dietary Fiber: 2 g
  •     Sugars: 12.5 g
  • Protein: 2.4 g

how is this calculated?

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1.  Separate egg yolks from the whites. Whip egg whites until they have a foamy texture.

2.  In a separate bowl, add water and mix it with sucanat until it is dissolved. Pour this over the beaten egg whites.

3.  Add the other ingredients except apples and blend well together using a hand mixer.

4.  Put some parchment paper on your cake/pie form. Place the sliced apples on the bottom and pour over the pie mixture.

5.  Place in oven at 356?F for about 50 minutes.

6.  Let it cool for a little while, turn it upside down and serve!

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