Protein Apple Pie!

My column went live last night; did you see it? It marks the first out of a series of articles designed to turn you into a protein powder cooking superhero (on an irrelevant note, do you remember this song?) To celebrate this – which I consider to be a great step towards expanding the reaches of pow(d)er cooking! – I present to you The Protein Apple Pie. It’s not my first protein apple pie, I’ve posted a few other recipes before (like this one, this one, and this one.) This one is also not my last protein apple pie (I love apple pie too much to not try to constantly remake it in protein form). OK. So, ready for this one? You have to start with the base:

For the base, I grabbed the mix outlined below and pressed it into three of these mini tart tins. They’re actually tartlet tins, I know, but I like using them for pie because (there’s something terrific about being able to eat entire mini pies!) Here’s an inane video I just assembled showing you how easy it is to press the mix into the tin and assemble the whole pie – note the music too, kind of melancholic but the oh, the talent of the musicians! Hehe, that’s my bro (the family’s musical prodigy) on the guitar and yours truly (not the family’s musical prodigy) on a tragically-out-of-tune piano.


1/4 cup pea protein (no pea protein? consult the sub sheet)
1/8 cup coconut flour
1/2 cup liquid egg whites
1 teaspoon toffee flavdrops
1 teaspoon vanilla essence
1 tablespoon wattleseeds (optional)


1. Mixed together in a bowl with a spoon.

2. After I finished pressing the mix into the tin, I baked them at 180 C (356 F) for approximately 15 minutes.

3. Meanwhile, I sliced and steamed three medium sized apples. When the bases and my apples were cooked, I walked myself over to the gym, lifted some stuff only to then put it down again, came home and made the filling.

If you are using a vanilla flavored powder though, you can ditch the flavdrops and/or the vanilla essence. It’s up to you (or you can sub them, as per this chart). The wattleleseeds are also optional but I recommend them because they add a gorgeous crunch and nutty undertone to the whole thing. If you don’t have wattleseeds though, you can throw in a tbsp of flaxseed too. The flaxseeds will give the base that nice crunch and ummmph-flavor.

Filling Ingredients:

1/4 cup quark
1/2 tablespoon toffee flavdrops
1/4 cup Collagen Sport vanilla whey protein powder

Pie Assembly Directions:  

1. First, I added a layer of apples.

2. Then, a layer of quark/whey, then, another layer of apples.

3. Finally: the goddess of all spices – cinnamon.

Macros per Serving (out of 3):

30.4g protein
29.2g carbs (20.2g sugars)
3g fat (1.1g sat)
6.7g fiber

BOOOOOM!!!!!!!! POST-WORKOUT GLORY! My only compaint is that the bases COULD have been crunchier still. I needed some fat in there! So, if you make them, add a tbsp of peanut or almond butter in there or a tablespoon of actually grass-fed butter! That’ll make the base crunchier because this one was kind of cakey. That being said, it was glorious, the whole thing, AAAA!!!!

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