Keto Apple Pie (Chayote Squash)

Ingredients

• 2 keto pie crusts
• 2 1/4 lbs chayote squash, peeled and sliced (about 7 cups)
• 3 tbsp butter
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp salt
• 1 tsp arrowroot
• 1/2 tsp xanthan gum
• 1/4 cup water
• 1/2 cup powdered Magic Baker sweetener
• 1/4 cup brown Magic Baker sweetener
• 1 tbsp lemon juice
• 1 tsp apple extract
• 1 tsp vanilla extract
• 1 tsp maple extract
• 1 egg plus 1 tbsp water, for the egg wash

Instructions

1. Make the 2 crusts. Bake the first and press into a 9-inch pie plate; leave the second unbaked and roll it out.
2. For a soft apple-pie texture, boil the chayote until it's as soft as you like (it can take up to 45 minutes; check with a fork).
3. Melt the butter in a medium saucepan over medium heat. Add the chayote and spices and cook about 10 minutes.
4. Stir in the xanthan gum, arrowroot, water and both sweeteners. Bring to a boil, then simmer about 5 minutes, not letting it stick. Stir in the lemon juice and extracts and set aside.
5. Preheat the oven to 350°F. Pour the filling into the baked crust and lay the second crust over the top.
6. Brush with the egg wash and cover the edges with a pie shield.
7. Bake 30–35 minutes, until golden brown. Cool on the counter 1 hour before cutting.