Modern Apple Pie (Dairy-Free & Vegan)

Modern Apple Pie from Carrie on Living | #dairyfree

On one of our visits to Blossoming Lotus in Portland last weekend, Alan ordered a slice of their apple pie. I believe it was flavored with bourbon or something exotic like that, but I did have a bite and it initiated thoughts of making my own version. Here’s what the restaurant slice looked like:

Apple Pie from Blossoming Lotus.

I realize it’s not exactly apple season, but I’m still finding remnants at the farmers’ market and other stores:

Organic Fuji apples.

I have heard that all of the “healthy stuff” in apples is found in the peel, so there was no way I was going to peel mine. Instead, I just cored and sliced them, putting them in a pot with some orange juice, vanilla extract, cinnamon, and raisins (for the filling):

Ingredients for the filling for my apple pie.

Truth be told, I attempted to pressure-cook this concoction, but I was unable to get the pot up to pressure. So, I ended up just cooking the whole thing on the stove-top until the apples had softened, about 15-20 minutes.

At the very end of the cooking, I added a special ingredient that is part of the modern twist to this recipe…nutritional yeast!!!

Nutritional yeast going in to my apple pie recipe.

I’m giving credit to Chef Amber Shea for the idea of adding “nooch” to dessert creations, she has a recipe in her new book Practically Raw Desserts (read my review here) for Cashew Butter Cups that inspired me. (Also, forgive the nastiness of the spot on my thumbnail, I smashed it on some weights at the gym a few weeks ago and it’s taking forever to go away.) Anywho, I highly recommend adding the nutritional yeast, it added a wonderful, subtle flavor to the filling that was even reminiscent of apples and cheese, but not overly so.

I should also note that I later realized that because I left the peel on, the apples should be cut into much smaller pieces for an easier pie-eating experience. Here’s what the filling looked like when it was ready:

Apple pie filling.

I set that aside that aside while I made my crust. I ended up a making a slight variation of the raw, nut-based crust from my Marionberry Ice Cream Pie recipe; this one uses a combination of almonds and walnuts, with the addition of cinnamon. The pie crust is so simple, you just process the ingredients and press them into a pie dish. Then, to pull together the pie, you just pour the filling into the crust, there is no baking required.

Modern Apple Pie from Carrie on Living | #dairyfree

This pie is not to be missed:

Modern Apple Pie from Carrie on Living | #dairyfree

Modern Apple Pie
Modern Apple Pie 8 Servings
Recipe type: Dessert
Serves: 6-8
  • For the filling:
  • 6 Fuji apples (or other sweet, red apple)
  • 1 cup freshly-squeezed orange juice
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon nutritional yeast
  • For the crust:
  • 1 cup almonds
  • ½ cup walnuts
  • 1 cup gluten-free rolled oats
  • 1 teaspoons cinnamon
  • ½ teaspoon vanilla extract
  • 1½ cups medjool dates, pitted
  1. Core the apples and cut them into bite-sized pieces.
  2. Combine the apples, orange juice, raisins, 1 teaspoon of the cinnamon and ½ teaspoon of the vanilla extract into a saucepan. Bring mixture to a boil, reduce heat, and simmer uncovered for 15-20 minutes, or until apples are softened. Stir in nutritional yeast and set aside to cool.
  3. Place almonds, walnuts, and oats in a food processor and process until finely ground. Add the remaining cinnamon and vanilla extract. Turn the food processor on and add the dates through the feeding tube one at a time. Process until mixture is well combined.
  4. Pour the contents of the food processor into the pie dish and use your hands to spread evenly into the dish. Place the crust in the refrigerator to chill for at least an hour.
  5. When you are ready to assemble the pie, pour the apple mixture into the pie crust and serve cold or at room temperature.
  6. I do recommend chilling the entire assembled pie for about an hour before serving, just to help everything come together, but you could definitely serve it with the filling still warm. In that case, it would likely be more of a crumble than a pie, but delicious nonetheless.

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  1. says

    I love the title of this dessert – modern apple pie. I had never thought about adding nooch to dessert recipes!

    Hope you feel better soon.

  2. says

    Oh wow – that pie sounds SO GOOD! Can’t wait to try it out. Nutritional Yeast is an interesting ingredient to throw in, I’m quite intrigued by this =)
    Glad you are feeling better and starting to get back in the swing of things.
    I will have to check out the Blossoming Lotus when I’m in Portland in a few weeks!

  3. Laura S. says

    My fiance absolutely loves apple pie, he would just die if I made it – I have never attempted it. Baking usually intimidates me but this looks pretty easy and definitely DELISH!

  4. says

    Looks delish! I would definitely try this recipe out! I’m curious how it tastes adding the nutritional yeast too! Thank you for sharing. 🙂

  5. says

    I love raw apple pie. It is so funny, I thought I was weird adding nutritional yeast to my green smoothies! Well, maybe I am weird but at least I’m not alone! Nooch is good with sweet stuff.

    So jealous you were at Vida Viva Con! I’m off to read your recaps now.


  6. says

    LOVE Blossoming Lotus — I missed going on this trip to PDX, but next time for sure!

    This pie looks great! I’ve been trying to think of a new recipe to try out with the tail ends of rhubarb we have in the garden — maybe a variation on your apple pie! Thanks!

  7. says

    This looks so good. Wish I had some now for breakfast! I have sleep issues also and have been on thyroid meds for many years. Had Graves Disease and have 90% of my thyroid removed years ago. I thank God for levthoyroxine!

  8. Robyn :) says

    Nooch was going to be my second guess as to what the mystery ingredient was! I know people eat cheddar cheese slices with apple pie, so it seemed logical lol.

    I am buying the ingedients tomorrow(including a pie tin) to make this.

  9. Sarah says

    Carrie, what’s your favorite crust so far? I want to make a version of the raw strawberry tart, but would prefer a crust that involved fewer ingredients and no cooking (date paste). The apple pie looks delicious, too.

    • says

      Hi Sarah, I definitely like the nuts combined with the oats for a no-cook crust. Depending on how sweet your filling will be, you can use from 10-15 Medjool dates in the crust. I use a ratio of about 1 1/2 – 2 cups of nuts, 1 cup of g/f oats, and then the dates. That’s really all you need! The crust is pretty thick, but I prefer it that way so it sticks together and because it’s so delicious.

  10. says

    This sounds awesome! I’d love a bite! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from


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