I lovely pie that tastes very much like a good old fashioned apple pie
- 1 Keto pie crust top and bottom crust
- 4 Chayote Squash
- 1/4 cup plus 2 tsp apple cider vinegar
- 1/2 cup keto friendly sweetener
- 1 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp mace
- 1 Tbsp grass fed gelatin
- 1 Tbsp lemon juice
- 1/2 tsp vanilla
- 1/2 tsp apple or pineapple extract
- 2 Tbsp cold butter-chopped
Preheat oven to 350° F.
Prepare crust per recipe.
Peel chayote (you may want to wear gloves, to prevent having to clean off the chayote "glue" from your hands).
Cut each squash in half lengthwise and remove the seed.
Slice into "apple" slices.
Place sliced chayote into pot with water, add 1/4 cup of the apple cider vinegar to the water.
Bring to a full boil and boil until chayote is tender (easily pierced with a fork), about 5 mins.
Remove from heat and drain water, but don't rinse.
Add remaining ingredients, except butter. Don't forget the remaining 2 tsp of apple cider vinegar, mix well.
Pour chayote mixer into bottom crust and add the butter.
Carefully, add top crust and seal. For a shinier crust brush with egg white before baking.
Cover crust edges with foil or a pie shield.
Bake 55-60 mins until crust is golden brown.
Total fat (grams) 16.6
Net carbs (grams) 4.7
protein (grams) 3.6