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Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts


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.
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My Uncle was recently diagnosed with diabetes and his (and My) birthday is tomorrow. I asked him what he wanted for a cake/pie/dessert and I would make it diabetic friendly.  He wanted lemon meringue pie. So.. Here is what I found. This was taken from this website - here.

Please see my notes at the very bottom of the recipe:


Ingredients:
 
Crust: 
  • 1/2 cup ground almonds
  • 1/3 cup(33grams) half or whole pecans
  • 2 Tablespoons melted unsalted butter
  • 1 Tablespoon Splenda
  • 1/4 tsp ground cinnamon


Filling: 
  • 2 whole large eggs
  • 3 large egg yolks
  • 1/2 cup Sugar Substitute
  • 1/2 cup fresh lemon juice 
  • 1 1/2 tsp lemon zest (I used Lemon extract)
  • 3 Tablespoons unsalted butter
  • pinch of salt


Meringue: 
  • 4 Large Egg Whites
  • 1/4 cup Sugar Substitute
  • 1/4 tsp cream of tartar
  • pinch of salt


Instructions:
Preheat oven 350F

Crust: 
  1. In food processes(or magic bullet or coffee grinder) pulse pecans till a mill texture(like the ground almonds)
  2. In small bowl mix all ingredients
  3. Spray 5 individual serving pie pans with cooking spray
  4. Divide crust mixture among pans, about a Tablespoon per pan.
  5. Press down with your finders firmly on the bottom, not sides though like a traditional pie(IF you want it to have crust all up the sides you would have to double crust recipe + add the extra carbs, so that was not happening for me  )
  6. Bake crust at 350F for 8 minutes
  7. Let cool at room temperature while making filling

  Filling:

  1. Add all filling ingredients to a small heavy bottom saucepan. Whisk over MED heat till mixture starts to become thick.
  2. Using a fine mesh strainer, strain the mixture(this gets out all lemon seeds and any cooked egg bits you might have)
  3. Divide filling mixture among the 5 pie pans equally, about 1/4 cup per pie.
  4. Set in fridge to cool at least 1/2 hour.

  
Meringue:
  1. Put egg whites in mixer bowl, add salt.
  2. Mix till frothy.
  3. Add cream of tartar & splenda.
  4. Mix till you have a firm meringue/Stiff peaks, about 2-3 mins.


  
Assembly:

Preheat over to 500F
Divide Meringue equally among the 5 chilled pie's
Spoon on and smooth with small spatula
Bake at 500F for 8 minutes
Let pies cool, then refrigerate
Serve cold



Nutritional Information:
Energy 288 kcal
Carbohydrate, by difference 9.57 g
Sugars, total 1.66 g
Fiber, total dietary 1.91 g
Protein9.84 g

Total lipid (fat)25.68 g

MY NOTES
To ensure that the sweetener wasn't very off-puting ( my uncle hates artificial sweetener) I used the Truvia baking blend which has a combination of Stevia, Erythritol, and Cane Sugar. It requires 1/2 the amount of sugar called for in a recipe. So if a recipe states 1 cup, you would only use 1/2 cup of Truvia.  This unfortunately does raise the carb count a little bit.  

 After tasting the pie, halving the listed sugar in the recipe could be reduced even further as it turned out still very very sweet. My recommendation would be (if using Truvia baking blend)

 Crust: 1/2 Tablespoon
Filling: 1/8 Cup
Meringue: 1 Tablespoon

When doing the meringue I goofed up and just dumped everything into my kitchen aid at once and just whipped the hell out of it. It seemed to be just fine. The recipe states to flatten the meringue but I like peaks. So I shortened the bake time by 1 minute to avoid burning the meringue too much. 

The nutrition detail I have listed below is using the Truvia Baking Blend. 

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