Chayote Squash Mock Apple Pie
Servings: 16 slices
A delicious low carb chayote squash mock apple pie that tastes very close to the real thing! Enjoy this fantastic pie without guilt. It's gluten-free too!
Mix crust ingredients to form dough.
Separate into two dough balls.
Roll each crust ball out into pie crust.
Transfer one crust to 9 inch pie dish. Smooth out any cracks.
Reserve remaining crust for pie top.
Peel chayote and cut into slices.
Boil sliced chayote until fork tender. Drain. Return to pot.
Add cinnamon, ginger, nutmeg, sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash.
Pour chayote mixture into prepared pie crust. Dot filling with butter.
Cover filling with reserved pie crust.
Flute edges of pie crust together and cut slits on pie top.
Brush egg on top crust and sprinkle with additional sweetener, if desired.
Bake at 375°F for 30-35 minutes (I took mine out after 30 minutes).
Erythritol blended sweetener adds about 11.7g erythritol per slice which is negligible. Therefore, it has not been added to the total carb count.
Net carb per slice: 3.7 grams
Serving: 1g | Calories: 187kcal | Carbohydrates: 6.6g | Protein: 2g | Fat: 16.7g | Saturated Fat: 6.9g | Cholesterol: 67mg | Sodium: 204mg | Fiber: 2.9g
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