“Apple” Pie

There is nothing better than a slice of sweet, flakey apple pie! Apple, however, isn’t keto-friendly, so this recipe utilizes chayote squash to mimic the texture of apple.

PREP TIME: 20 MINUTES

COOK TIME: 50 MINUTES

PASSIVE TIME: 4 HOURS

MAKES: 12 SERVINGS

SERVING SIZE: 1 SLICE

For the crust

2 cups (7oz/200g) almond flour

³⁄₄ cup (2oz/60g) coconut flour

¹⁄₂ tsp xanthan gum

¹⁄₂ tsp baking powder

¹⁄₄ tsp salt

¹⁄₄ cup cold water

¹⁄₂ cup (4oz/120g) lard, warmed to room temperature

For the filling

4 medium (35oz/1kg) chayote squashes, peeled and thinly sliced

¹⁄₂ cup (3oz/90g) granular erythritol

1 tsp ground cinnamon

zest and juice of 1 lemon

¹⁄₂ tsp guar gum

¹⁄₄ tsp salt

1 large egg, whisked

1. In a food processor, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt. Pulse until combined, then add the lard in tablespoon-sized chunks and the cold water. Process for 20 seconds or until the ingredients are just combined. Divide the mixture in half and tightly wrap each section in plastic wrap. Transfer to the fridge to chill for a minimum of 2 hours.

2. Preheat the oven to 420°F (220°C). Place the chayote squash slices in a medium pot and cover with water. Bring to a boil over medium heat. Boil for 20 minutes or until the slices become soft but not mushy. Drain the chayote and transfer to a medium bowl. Add the erythritol, cinnamon, lemon zest, lemon juice, guar gum, and salt. Mix well to coat the squash.

3. Place one section of the pie dough between two sheets of parchment paper and roll the dough out into a circle that is 2 inches (5cm) larger than the circumference of a shallow 9-inch (23cm) pie pan. Nest the rolled crust in the pie pan.

4. Place the second half of the dough between two sheets of parchment paper and roll it out into a circle that is large enough to exceed the circumference of the pie pan by 1 inch (2.5cm). Set aside.

5. Spoon the filling into the bottom crust. Carefully place the top crust over the pan, pinch the edges together, and trim away any excess crust. Use a knife to create a small slit in the top of the pie to allow steam to escape. Brush the top of the pie with the whisked egg.

6. Transfer the pie to the oven and bake for 15 minutes, then reduce the temperature to 355°F (180°C) and bake for an additional 30 minutes or until the top turns golden brown. Let the pie cool to room temperature before slicing into 12 equal-sized servings. Store in an airtight container in the fridge for 5 days.

Tip If you can’t find chayote squash, you can substitute an equal amount of peeled and sliced jicama.

NUTRITION PER SERVING

219
CALORIES

20g
TOTAL FAT

8g
TOTAL CARBS

5g
NET CARBS

5g
PROTEIN