Mock Apple Pie (2 options)

I have read several different options for making apple pie and I have been eagerly looking forward to trying the different options. I have listed both options below as they are both very tasty and make a great dessert. I do feel, however, that the Chayote makes a closer 'Apple Pie' texture than the Jicama does.

The flavor of both are phenomenal though!

I did only make the filling and did not make a full apple pie with crust etc. So I have listed the fillings below. Once I try a crust I will list this as well.

As with most of my recipes, I want to give the original poster credit.
I obtained both recipe from Low Carb Yum. If you want to peruse her comments regarding the recipe you can access the Chayote Recipe  and the Jicama Recipe by clicking on the links.

Chayote Recipe

This recipe would be PERFECT for apple pie or any other recipe that calls for baked apples. Perhaps even baked apple cake, or baked apple bread! The texture is very similar to that of baked apples and the flavor is fantastic!

Ingredients

• 5 medium chayote squash
• 3/4 cup sweetener
• 1 tablespoon xanthan gum
• 1 tablespoon lemon juice
• 2 teaspoons apple extract
• 1/3 cup butter cut in small pieces
• 1 tsp Apple Pie Spice
• Alternate options to this would be to use a blend of 

• Cinnamon
• Cloves
• Nutmeg

Directions:

1. Peel chayote and cut into slices.
2. Boil sliced chayote until fork tender. Drain. Return to pot.
3. Add sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash and Apple Pie Spice.
4. Add Butter and mix together once melted

Jicama Recipe

The Jicama recipe I had cooked a lot longer in hopes to cook out some of the 'crunch' from the jicama. There jicama carmelized and the crunch never did dissipate. It was more like eating a fresh unbaked apple with a baked apple taste. Still very good, but not sure I would want this option for a pie. It was fantastic with cool whip!

Ingredients

• 4 cups jicama chopped
• 1/2 cup Swerve
• 1/2 cup butter
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 2 teaspoon apple extract
• 1 teaspoon vanilla extract

Directions:

1. Combine chopped jicama with butter, sweetener, and spices in a pan.
2. Cook and stir over medium heat until jicama has softened.
3. At end of cooking, stir in apple and vanilla extracts.
4. Serve warm.
5. Can be refrigerated for up to a week or frozen for several months.