Mock Apple Pie Filling

Mock Apple Pie Filling (THM S, Low Carb)

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!

Mock Apple Pie Filling (THM S, Low Carb)

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 Journey. You can find out more information about Chayote Squash here.

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.



Mock Apple Pie Filling
Nutrition Information
  • Serves: 8
  • Serving size: ¼ cup
  • Calories: 10
  • Carbohydrates: 2g
  • Sodium: 20mg
  • Fiber: 1g
  • Cholesterol: 0mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Traditional Apple Pie filling gets a carb reducing make over using Chayote squash.
  • 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
  1. 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)
For the Instant Pot:
  1. Place Chayote pieces into your instant pot with 1 cup of water.
  2. 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.
  3. Continue to cook filling for about 5 minutes, whisk in the xanthan or gluccie until thickened.
  4. Allow to cool slightly and use in any recipe that calls for Apple Pie filling.
For the Stove Top:
  1. Place Chayote slices in 2 cups of water and bring to a boil. Allow slices to become fork tender and remove from water.
  2. 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.
  3. Allow to cool slightly and use as you would canned Apple Pie Filling.
You can also replace the Chayote with Zucchini if it is not available in your area.

5 thoughts on “Mock Apple Pie Filling

  1. 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!

    1. 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.

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *