This show stopping Mock Dutch Apple Pie is sure to please even the most picky eaters. Bringing a family tradition to the table in a trim and healthy way. It is My husband’s absolute favorite Trim and Healthy Dessert in our 3 year journey.
Perfect for a picnic, celebration or just because you love dutch apple pie, this Mock Dutch apple Pie checks all the boxes!
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There is a funny story associated with this recipe for Mock Dutch Apple Pie. My husband works some Saturdays each month and it so happened that he was working the day I made this. So when he came home it was sitting out because I had just got done taking the photos for this blog post.
He grabbed a fork and looking at me like a kid in a candy store said “Can I?” and I was like “yep photos are done” He dug right in, did I mention that I married a “pie guy”? He loves all types of pie, so for him this was an amazing special treat. but back to the story…
He took a bite… Smiled from ear to ear and said “okay I know it’s not apples… but WOW.. This is awesome!! and you can make it all the time” (so yeah, with that response this is going on the “have to make regularly” list (wink). I’m thinking it’s my “get out of trouble” dish if ya know what I mean. He’s such a good sport about trying new things, sometimes without the best results.
How I Made this Amazing Mock Dutch Apple Pie
I wanted to try something with chayote squash and what is better than a sweet treat to keep that amazing hubby of mine happy. I mixed up a batch of my Grandma’s Pie Crust
I’ve used this Pie Crust in my Baked Brie and Berries and my Sugar Free Vinegar Pie.
And a batch of this Mock Apple Pie Filling
I used this my tart pan
Here’s My Mock Dutch Apple Pie Recipe
Ingredients:
For the Crust
Grandma’s Pie Crust
For the Filling
Mock Apple Pie Filling
1/4 cup unsalted butter, cut into pieces
For the Topping
1/4 cup unsalted butter, softened
3 Tablespoons Low Carb Brown Sugar
1/2 cup THM Baking Blend
3 Tablespoons chopped nuts, optional, I typically use walnuts, almonds or pecans
Directions:
Prepare Grandma’s Pie Crust and place in a 9″ greased pie plate or the one I have linked above.
Prepare the filling if you haven’t done so in advance.
To prepare the Topping:
Cream the butter and sweetener, add baking blend and mix until combined and crumbly, stir in nuts if using.
To Assemble:
Pour filling into prepared crust, sprinkle butter pieces or shreds across the top of the filling.
Sprinkle topping mixture on top of the filling and Bake at 350 degrees for 1 hour.
I’d love to hear from you how your family enjoys this recipe. So leave me a comment. Come follow me on Instagram, Facebook, Twitter and Pinterest.
May your Trim and Healthy journey be as blessed as mine.
- Serves: 8
- Serving size: 1 slice
- Calories: 335
- Fat: 34g
- Carbohydrates: 13g
- Sodium: 126mg
- Fiber: 9g
- Protein: 5g
- Cholesterol: 85mg
- Mock Apple Pie Filling
- ¼ cup unsalted butter (cut into pieces)
- ¼ cup unsalted butter (softened)
- 3 Tablespoons Low Carb Brown Sugar
- ½ cup THM Baking Blend
- 3 Tablespoons chopped nuts (optional, I typically use walnuts, almonds or pecans)
- Cream the butter and sweetener, add baking blend and mix until combined and crumbly, stir in nuts if using.
- Pour filling into prepared crust, sprinkle butter pieces or shreds acrossthe top of the filling.
- Sprinkle topping mixture on top of the filling and Bake at 350 degrees for 1 hour.
Lynne says
I have a few questions. Does this instant pot work better in your opinion than stove top? Does the chayote actually “fool” your husband? I have not had it and I don’t know if I can find it in Canada.
Judy says
I love my Instant Pot for a variety of reasons, mainly because it saves me time cooking as it is an electric pressure cooker. As for “fooling” my husband he is my number 1 taste tester so he knows before hand that ingredients may be different… however he did tell me that this was the closest I had gotten to apple pie in the last 3 years without making a crossover pie for him
Diann says
Do you pre-bake this pie crust?
Judy says
You could, but I did not
Sheryl Fernandes says
Your recipe calls for 3 cups of the squash, do you know how many squash you generally need for that amount? Thanks! This looks yummy!
Judy says
normally about 3-4 🙂
Etta says
Can the mock filling be cooked on the stove? I don’t have an Instant Pot. How long would you cook it on the stove? It sounds delicious.
Judy says
yes ma’am, I would cook for about 15 min or so 🙂 until the squash is tender and it thickens.
D says
I also love my Instant Pot 🙂
I have a question: 1) For the crust: “Mix vinegar with water. Sprinkle with cold water” I’m confused…Maybe it’s just my brain an the wording… Is the ‘cold water’ the vinegar/water mixture?
Judy says
Yes it is the mixture I’m sorry, sometimes it’s hard for me to know how to word things
Cheryl says
What about the caramel sauce?
Judy says
I typically use the one from Simply Healthy Home 🙂 http://simplyhealthyhome.com/trim-healthy-mama-caramel-sauce/
Linda Hurry says
So delicious. I made a half recipe yesterday and made two little individual pies. I left them and had to go out before hubby got homr. When I got back, he had taken a few bites and then left it sitting on the table. I was worried he hated it, no, just anxious to try what looked like Dutch Apple pie, but still full from dinner. So we ate them together. I knew the filling was good because I had a little left over and tasted that. Just like apple. And your crust is the closest I’ve tasted to real xrust. Thank you. I used two squash, because that was all I had bought, but 3 or 4 would be good for a whole pie and they were about 75 cents a piece, do comparable with apples, really .
Janice Barry says
Going to dinner at my kid’s home. Dear daughter in love asked for a THM dessert. Had extra zucchini, so taking this! Very excited about it. I forgot to spray the pie pan first, so it may be like a cobbler instead. 🙂