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Keto "Apple" Pie

Yields: 8 servings
Prep time:
 35 minutes
Cook time: 50 minutes
Course: Dessert

Ingredients for Keto apple pie filling
5 medium chayote squashes (peeled, deseeded and diced)
1/2 cup unsalted butter
1/4 cup Sweet Like Syrup
2 tablespoon arrowroot starch
3 tablespoon lemon juice
2 teaspoon apple pie spice
1 teaspoon vanilla extract

Ingredients for Keto crust
3 cups blanched almond flour
1/4 cup Sweet Like Syrup
1/2 cup unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
2 tablespoon cold water (optional)

Serving suggestions
2 - 3 scoops Keto vanilla ice cream

Instructions for Keto pie crust
1. In a food processor, add all of your pie crust ingredients and press pulse a few times until you get a doughy texture. If the dough still looks dry and hasn't gathered up properly, add a tablespoon of cold water, a little bit at a time until you get the desired consistency.
2. Wrap your crust in a plastic wrap and refrigerate for 30 minutes.

Instructions for Keto apple pie filling
1. While the crust is cooling down you can prepare the pie filling. In a medium saucepan, place peeled, deseeded, and diced chayote squash, unsalted butter, lemon juice, apple pie spice, Sweet Like Syrup and cook at medium heat.
2. Once the butter has started melting and the ingredients have been combined, add the arrowroot starch and vanilla extract. Mix in gently so that the starch combines evenly.
3. Continue to cook at medium-low heat for about 20 minutes with occasional stirring, until the contents thicken and stop being runny. Remove from heat and let cool for a while.

Assembling the Keto apple pie
1. Preheat your oven to 370 F, grease a 9-inch pie dish and set aside.
2. Remove the pie crust dough from the refrigerator and divide it into two equal parts.
3. Sprinkle a small amount of almond flour on one half of the dough before placing it in between two pieces of parchment paper.
4. Roll out the dough to 1/4-inch thickness and about 12-inches in diameter. Make sure to always begin rolling from the center and make sure to patch up any cracks forming at the edges. Note that this is the bottom crust, the diameter is larger so that it can cover the sides of the pie dish.
5. Roll out the top crust the same way, but make it approximately 9-inches in diameter, you can trim away the excess dough while assembling.
6. Transfer the bottom crust into a prepared pie dish, making sure to smooth out any cracks by pressing the dough together.
7. Pre-bake the bottom crust for about 10 minutes until the edges turn light brown, then remove from oven.
8. Add the chayote mixture into your pre-baked pie crust. Cover with the top crust. Press the edges around the pie together with your fingertips to seal the two crusts together.
9. Cut slits into the surface of the top crust, to let out steam as the pie cooks. Cover the edges of the pie dish with foil paper or a silicon pie shield to avoid over browning of edges.
10. Bake the pie at 375 degrees for 20 minutes. Remove from oven and let it cool for 10 minutes. Serve warm and preferably with a scoop of ice cream.

Recipe notes
1. You can prepare the pie crust ahead of time and refrigerate.
2. The chayote squash can be replaced with summer squash or zucchini.
3.  You might want to wear gloves while dicing the chayote squash to avoid stickiness.
4. Arrowroot starch can be replaced with xanthan gum.
5. In case you have any leftovers, they can be stored for up to a week in the refrigerator.
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