Friday, October 21, 2011

Low Carb Mock "Apple" Pie

I am so excited about this post! I have been searching for a low carb substitute for apples and I have finally found something perfect with only 5 carbs per cup. It's called a Chayote squash, yes a squash! Crazy I know, but you really can't tell the difference after you cook it with apple pie spice, sweetener and a little lemon juice. It looks like a fat green pear and kinda smells like an unsweetened apple, if you can imagine that. It is very crisp like an apple when it's raw and very good chopped in a salad. You can add it to soup or saute it like you would zucchini or any other squash. For pies and cobblers you will need to simmer it in water or 20-30 minutes first to soften it. Head to your local grocer and look for this very unique piece of produce, it is so versatile.

This pie makes 8-10 servings with only 8.5-10.5 carbs each if using carb-free sweetener and you omit the shredded apple. A traditional crumb topped apple pie has 48-60 carbs per slice!


  • 1-1/2 cups of my Low Carb Flour Mix 
  • 1/4 tsp salt
  • 1/3 cup coconut oil 
  • 1 tsp vinegar
  • 2 tbls cold water
Pie Filling:
  • 5-6 Chayote Squash
  • 1 cup sweetener
  • 1-1/2 tsp cinnamon
  • 1 tsp allspice
  • 1 tbls guar gum or 2 tbls corn starch
  • 1/4 cup of water
  • 3 tbls lemon juice
  • 1 apple, pealed and shredded (optional)
Crumb Topping:
  • 1/2 cup of my Baking Mix
  • 1/2 cup of sweetener or brown sugar substitute
  • 1 tsp cinnamon
  • 2 tbls butter
  • 2 tbls rolled oats (optional)

Preheat your oven to 350 degrees.
For the crust, combine the Baking Mix and salt then cut in the coconut oil. Combine the vinegar and 2 tbls of cold water and stir in until smooth. Press the dough into the bottom and up the sides your pie plate, if you wish add a decorative edge to the crust. Bake for 15 minutes and set aside. Wash and cut the chayote squash lengthwise into quarters and remove the seed in the center. Place in a large pot and cover them with water. Bring to a boil then reduce the heat to low and simmer covered for 20-30 minutes or until tender, not mushy. Drain the chayote and place in cold water to cool. When cool enough to handle, slice them as you would an apple for a pie. In a large pan, bring 1/4 cup of water, lemon juice, shredded apple (if using) and spices to a simmer. Add the sliced chayote and continue to simmer for 10 minutes, stirring occasionally. In a separate bowl, combine the sweetener and guar gum or corn starch. Stir into the chayote squash mixture and cook and stir until very thick. Pour the mixture into your pie shell. For the topping, combine the Baking Mix, sweetener, oats (if using) and cinnamon, then cut in the butter. Sprinkle the mixture on top of the filling and place the pie plate on a baking sheet and bake for 45 minutes. Keep an eye on the crust, you don't want it to get too brown. If needed, cover the edges of the crust with foil. Allow the pie to completely cool before slicing and store any leftovers in your fridge. I was amazed at how good this was and how much it resembled a real apple pie!

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  1. I have never even heard of this squash. The pie looks yummy! Did you have to tell me how many carbs there are in a slice of apple pie. I have a drawer full of apples that I was getting ready to cook into a pie! :(

    Hugs, Linda

  2. Chayote works great, but when you have them, overgrown cored, peeled zucchini works just as well, and the slices resemble apple slices.
    Enjoy your pie!

  3. Hi - That Squash looks very much like a vegetable used in caribbean cooking which is called 'Cho-Cho'. Growing up I used to eat it peeled and boiled into the traditional saturday soup. My sister loves it, but I was never a fan, I always found it tasteless. As its relatively cheap, I will consider using it in this sweet dish which might bring out its flavour. It's considered a very medicinal vegetable in the Jamaican culture and used for the treatment of hypertension, and as a diuretic. I have now looked it up on google and discovered it is a fruit - and very well known to Mexican cuisine. What a great idea for the use found for it!

  4. I wonder if you could substitute jicama for that squash...I have never seen it...looks a lot like spaghetti squash.

    1. I don't think jicama would soften enough, it might be too crispy. It is delicious cut julienne style and added to a salad though.


Thank you for your feedback. I love hearing your thoughts and suggestions!