If you're following a low-carb or low-sugar diet, traditional desserts may seem out of reach—especially classic apple pie. But don't worry, there's a delicious alternative! I will share a Low-sugar "Apple" Pie recipe that replaces apples with chayote squash, mimicking the texture of apples without the carbs. This recipe is perfect for seniors who are mindful of sugar intake but want to enjoy a comforting dessert.
Why This Recipe Is Ideal for Seniors:
Low-Carb, Low-Sugar: This pie is an excellent option for those watching their blood sugar levels by substituting apples with chayote squash and using diet-friendly sweeteners. Chayote has a similar texture to apples but without the carbs, making it a clever swap for dieters.
Nutrient-Dense: The almond flour crust provides healthy fats, fiber, and protein, helping seniors maintain energy and stay fuller longer. Healthy fats are especially beneficial for aging adults as they support brain function and overall well-being.
Easy to Digest: This pie is lower in sugar and high in fiber, making it easier on the digestive system, which can be particularly helpful for seniors.
Simple to Make: Whether preparing it for yourself or with a loved one, this pie is easy to assemble, and its ingredients are easy to find.
Low-Sugar "Apple" Pie Recipe
Here's the diet-friendly apple pie recipe that substitutes apples with chayote squash (which mimics the texture of apples) to keep it low-carb.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol (or any keto-friendly sweetener)
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the filling:
- 3-4 medium chayote squashes, peeled, cored, and sliced (substitute for apples)
- 1/2 cup powdered erythritol or monk fruit sweetener
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp lemon juice
- 1 tsp xanthan gum (thickener)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp butter
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a food processor, combine the almond flour, coconut flour, powdered sweetener, and salt.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, and pulse until the dough comes together.
- Form the dough into two balls (one for the base and one for the top crust).
- Roll out the first dough ball between two sheets of parchment paper, then press it into a 9-inch pie pan. Set the other dough ball aside for the top crust.
2. Prepare the Filling:
- In a large skillet over medium heat, melt the butter.
- Add the chayote squash slices and sauté for 5-10 minutes until they soften.
- Stir in the powdered erythritol, cinnamon, nutmeg, allspice, lemon juice, vanilla extract, and salt. Cook for another 5 minutes, allowing the flavors to blend.
- Sprinkle the xanthan gum over the mixture to thicken and stir well.
3. Assemble the Pie:
- Pour the filling into the prepared crust.
- Roll out the second dough ball for the top crust and place it over the pie. You can cut it into strips for a lattice pattern or cover the pie fully and cut a few slits for ventilation.
- Brush the top crust with an egg wash (1 beaten egg mixed with a bit of water).
4. Bake the Pie:
- Bake the pie for 30-35 minutes or until the crust turns golden brown.
- Let it cool for about 10-15 minutes before serving.
Enjoy your low-sugar and low-carb "apple" pie!
