1 Faux Apple Pie (Gluten Free, Vegetarian, Low Carb)

My friend Brittany recently made these faux apples and used them on top of pancakes.. so one day i wondered... Can I pull of a Faux Apple Pie? The answer was HELL YES! I used the gluten free crust recipe from my Pumpkin Pie recipe & created a delicious crumble for the topping. This is a MUST HAVE for Thanksgiving or cold fall & winter nights!

This pie is Gluten Free, Low Card & Vegetarian.

If you are not watching your carbs, you may follow the same recipe, but using real apples instead.

Macros for Chayote Squash Versus Apples:

Chayote:

0g fat, 6 carbs, 2g fiber (4 net carbs), 0g sugar, 1g protein, 2% Vitamin A, 15% Vitamin C, 2% Calcium, 2% Iron

Apple: (Gala)

0g fat, 22 carbs, 5g fiber (17 net carbs), 17g sugar, 0g protein, 2% Vitamin A, 20% Vitamin C, 2% Calcium, 2% Iron



For the Crust:

3/4 c Almond Meal
3/4 c Oats
1/4 c Organic Sugar*
1/4 c Coconut Oil
1 egg or 2 egg whites

Crumble Topping:

1/4c Almond Meal***
2 Tbsp Organic Sugar*
1 tsp Cinnamon
1 Tbsp Butter, melted

Faux Apple Filling:

2 Large Chayote Squash
2 packets of Stevia
2 packet True Lemon OR the juice from two lemon
1/4 c Tbsp Coconut Oil**
1 tsp Cinnamon
1/2 tsp Apple Pie Spice

Preheat oven to 350 degrees.
Combine all of your crust ingredients in a medium bowl & press along the bottom and sides of a baking dish.
Bake for 20-25 minutes or until golden brown.

Remove and let cool slightly.

Heat a large sautee pan over medium heat & add your coconut oil or butter.

While the crust bakes, peel your chayote squash with a vegetable peeler and cut off the "butt" ends. (they literally look like butts hehe).

Cut the chayote in half lengthwise, and then in half again.

Slice into semi-thin slices as you would an apple.

Make sure to remove the core.

Add your sliced chayote, true lemon, cinnamon & apple pie spice to the sautee pan.

Cook for 10-15 minutes or until fork tender.
Drain on paper towels to remove excess coconut oil.

Add your chayotes into your crust pan with tongs & be careful around the edges as to not break the "wall."

Mix your Crumble Topping ingredients in a small bowl and sprinkle atop your chayotes.
Return to the oven and bake for an additional 10-15 minutes or until the crumble comes out golden!

***If your crumble topping is too wet, add more almond meal to dry it out.
**you may substitute the organic sugar for coconut, brown or cane sugars.
*you may substitute butter

*This recipe has been designed, measured, concocted & created by ME with the help of Mrs. Brittany K.*

Let me know if you have any questions!!!!

-skinnyfitchick