This mock Apple Pie Filling has been a game changer for me when trying to incorporate some of our family recipes in my meal planning. When you are trying to cut back the carbs you tend to look to unusual ingredients to find a similar texture and taste profile.
This post may contain affiliate links from Amazon and other programs from which I do earn a small commission from your purchases through these links. Thank you for Blessing our family and this blog!
One thing that I have found within my journey to Trim and Healthy is that unexpected ingredients like okra, cactus leaves, jicama and chayote squash can truly be health promoting as well as flavorful.
This Mock Apple Pie Filling is one of the best replacements for the real thing!
Chayote Squash is readily available in most urban areas and has the same texture as apples when it is prepared correctly. If you can’t find it then just substitute zucchini, which may be a bit softer so don’t cook it as long.
It even looks kind of like an apple.
Chayote is quite prevalent in the southwest so it may be easier to find there. Personally I have seen it at my local Meijer and our Ethnic markets with a comparable price to zucchini and sometimes it is easier for me to purchase these gems than it is to find good zucchini.
I hope you come experiment with some new/different ingredients on your Trim Healthy Mama
My Husband Loved this Mock Apple Pie Filling more so than any other that I have made. He couldn’t tell that the “apples” were squash and gave it 2 thumbs up with a huge grin on his face when he tasted it.
- Serves: 8
- Serving size: ¼ cup
- Calories: 10
- Carbohydrates: 2g
- Sodium: 20mg
- Fiber: 1g
- Cholesterol: 0mg
- 3 cups chayote fruit (cut ¼" thick, sliced)
- 1½ cups water (2½ cups if preparing on the stove top)
- 2 tablespoons apple cider vinegar
- 2 Tablespoons low carb brown sugar
- 1 teaspoon apple pie spice
- 1 pinch THM Mineral Salt
- ¼ teaspoon xanthan gum
- Wearing gloves peel, deseed and slice or dice the chayote into ¼" thick pieces. (the sap from the squash can irritate some people's skin)
- Place Chayote pieces into your instant pot with 1 cup of water.
- Place lid on your pot and put vent into sealing position. Process on manual high for 15 minutes, allow to natural pressure release for 10 minutes and then quick release. Put pot onto saute high, add the additional water, apple cider vinegar, sweetener, apple pie spice and mineral salt. stir to combine.
- Continue to cook filling for about 5 minutes, whisk in the xanthan or gluccie until thickened.
- Allow to cool slightly and use in any recipe that calls for Apple Pie filling.
- Place Chayote slices in 2 cups of water and bring to a boil. Allow slices to become fork tender and remove from water.
- In a medium pot add cooked squash (I've used the same pot I boiled the squash in) Add the additional ingredients and cook down until thickened.
- Allow to cool slightly and use as you would canned Apple Pie Filling.
Jana says
Judy, I am planning to make this for Thanksgiving this year. I found some chayote squash (yay!) – I have made a similar pie using zucchini before, but wanted to try it with the chayote. I have not used chayote before and wondered – is it better (for this pie) to slice it thin like applies or to dice it into cubes? Your photo images show cubes but your instructions say 1/4″ slices. I’m sure you’ve made it several times and I wondered what you think is best? Also, do I peel them (I read somewhere that it isn’t necessary)? and do I scoop out the center like other squashes? Thanks for your help!
Judy says
Hi Jana
I acyually have made it both ways .. my husband prefers when I use a mandoline to slice them. I like to peel the squash myself, however Please!!! Wear gloves when peeling and slicing them. There is a seed in the middle portion… you need to remove that before slicing them.
Jana says
Thank you Judy! Do you use the thickest option on the mandolin or the thinnest? I have one and the difference between the two is maybe 1/8th of an inch, so maybe it doesn’t matter. And thank you for the advice on the peel and the gloves! I was planning to wear gloves for it. Can they be peeled with a peeler or would a paring knife be better? Thanks for your help! 🙂 I’m super excited to make this!
Judy says
I use the thinner setting normally…i have better luck with a knife (when i have 2 hands) but a peeler may work
Debra says
I’m new to THM. Is this an E dessert?
Judy says
No this is an S with the chayote, if you use apples it would be an E
Debra says
Thank you.
Becky says
Judy, I just wanted to clarify before I try this filling…
You said this would be an “S”, but I am not seeing any fat source. Is the chayote squash high in fat? Or would this be “S” friendly, but actually an FP as written? This looks delish BTW!!!
Judy says
Becky — the filling IS a Fuel Pull — however most of the time when you use a filling like this you are putting it into a crust (which would be an S) or dotting it with butter before baking which is why I labeled it as an S 🙂
Becky says
Great! Thank you. Just wanted make sure I wasn’t missing something before counting as a FP for my application. 🙂
Judy says
No problem, I just don’t like labeling things without taking into consideration how they are going to be used 🙂 Sorry for the confusion
Dee says
Can you freeze just chayote or make the pie filling and freeze for later as the chayote squash are not always available?
Judy says
Yes I freeze this pie filling all the time
Jennifer says
Hi I just stumbled across your fantastic page.
I have an excess of Choko and was wondering if its possible to can this recipe??
It tasted Amazing
Judy says
I believe you should be able to can this without an issue 🙂