This pie makes 8-10 servings with only 8.5-10.5 carbs each if using carb-free sweetener and you omit the shredded apple. A traditional crumb topped apple pie has 48-60 carbs per slice!
- 1-1/2 cups of my Baking Mix
- 1/4 tsp salt
- 1/3 cup coconut oil
- 1 tsp vinegar
- 2 tbls cold water
- 5-6 Chayote Squash
- 1 cup sweetener
- 1-1/2 tsp cinnamon
- 1 tsp allspice
- 1 tbls guar gum or 2 tbls corn starch
- 1/4 cup of water
- 3 tbls lemon juice
- 1 apple, pealed and shredded (optional)
- 1/2 cup of my Baking Mix
- 1/2 cup of sweetener or brown sugar substitute
- 1 tsp cinnamon
- 2 tbls butter
- 2 tbls rolled oats (optional)
Preheat your oven to 350 degrees.
For the crust, combine the Baking Mix and salt then cut in the coconut oil. Combine the vinegar and 2 tbls of cold water and stir in until smooth. Press the dough into the bottom and up the sides your pie plate, if you wish add a decorative edge to the crust. Bake for 15 minutes and set aside. Wash and cut the chayote squash lengthwise into quarters and remove the seed in the center. Place in a large pot and cover them with water. Bring to a boil then reduce the heat to low and simmer covered for 20-30 minutes or until tender, not mushy. Drain the chayote and place in cold water to cool. When cool enough to handle, slice them as you would an apple for a pie. In a large pan, bring 1/4 cup of water, lemon juice, shredded apple (if using) and spices to a simmer. Add the sliced chayote and continue to simmer for 10 minutes, stirring occasionally. In a separate bowl, combine the sweetener and guar gum or corn starch. Stir into the chayote squash mixture and cook and stir until very thick. Pour the mixture into your pie shell. For the topping, combine the Baking Mix, sweetener, oats (if using) and cinnamon, then cut in the butter. Sprinkle the mixture on top of the filling and place the pie plate on a baking sheet and bake for 45 minutes. Keep an eye on the crust, you don't want it to get too brown. If needed, cover the edges of the crust with foil. Allow the pie to completely cool before slicing and store any leftovers in your fridge. I was amazed at how good this was and how much it resembled a real apple pie!
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