Chayote “Apple” Pie?? Any successes?

I found [this recipie](https://lowcarbyum.com/chayote-squash-mock-apple-pie/) online the other day. I’d love a good apple pie substitute for the holidays, but am worried about the thought of using squash in my pie. Anyone ever tried this or similar? Thoughts? Is it close enough to be worth the time and effort?

EDIT to specify the recipe uses Chayote Squash as an apple sub. Text didn’t say that only title. 🤷🏻‍♂️

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Comments

  • Posted: October 11, 2018 08:00

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  • Posted: October 11, 2018 08:00

    slyguyomy

    Have not tried this but I literally tried chayote for the first time today and was amazed at how starchy it felt. Almost like eating an actual potato so I looked up the nutritional info on it and was amazed that 1 cup of it only contains around 4.5g of total carbs.
  • Posted: October 11, 2018 08:00

    Sleepy_Windfish

    I’ve used chayote to make a “apple butter” as a pancake topping and it was tasty. Chayote is definitely much softer and more watery then actual apples.
  • Posted: October 11, 2018 08:00

    HermitsUnited11

    Recipe from link so I don’t get removed: Ingredients Crust * 1/2 cup butter melted * 1 1/2 cup almond flour * 3/4 cup coconut flour * 4 eggs * 1 tablespoon whole psyllium husks * 1/2 teaspoon salt Filling * 5 medium chayote squash * 3/4 cup low carb sweetener * 1 1/2 teaspoon cinnamon * 1/4 teaspoon ginger * 1/8 teaspoon nutmeg * 1 tablespoon xanthan gum * 1 tablespoon lemon juice * 2 teaspoons apple extract optional * 1/3 cup butter cut in small pieces Topping * 1 egg * additional sweetener Instructions Crust 1. Mix crust ingredients to form dough. 2. Separate into two dough balls. 3. Roll each crust ball out into pie crust. 4. Transfer one crust to 9 inch pie dish. Smooth out any cracks. 5. Reserve remaining crust for pie top. Filling 1. Peel chayote and cut into slices. 2. Boil sliced chayote until fork tender. Drain. Return to pot. 3. Add sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash. 4. Pour chayote mixture into prepared pie crust. Dot filling with butter. Topping 1. Cover filling with reserved pie crust. 2. Flute edges of pie crust together and cut slits on pie top. 3. Brush egg on top crust and sprinkle with additional sweetener, if desired. 4. Bake at 375°F for 30-35 minutes (I took mine out after 30 minutes). Recipe Notes 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 gram
  • Posted: October 11, 2018 08:00

    iLikeYoursToo

    I made the “apple” cobbler last week using chayote(which I’d never had before). It was good, but definitely nothing like apples.
  • Posted: October 11, 2018 08:00

    willworkfor-avocados

    I made a cobbler as well and it was good. I’m a big fan of cinnamon and the brown “sugar” swerve was a hit in it. The texture was pretty spot on, but don’t expect a real “apple” taste. I read in another recipe to add cream of tartar (1 tsp) to give it more tartness. Worked well! If you can allow for it in your macros, shredding half of a real apple into the cobbler really helps as well. I used to be a big apple fiend so it was worth it for me.