Low Carb “Apple” Pie

Looking to enjoy a comforting dessert that fits into your low-carb lifestyle? This "Apple Pie" isn't actually made with apples at all! It's made with Chayote squash, but you would never know! It is the perfect blend of warm spices, buttery crust, and a filling that mimics the taste and texture of a traditional apple pie—without all the sugar. By using chayote squash as a creative swap for apples and Pyure’s sugar-free sweeteners to bring just the right amount of sweetness, this recipe transforms a classic into something totally new.

Whether you're planning a holiday feast or just want a cozy dessert to enjoy with a cup of coffee, this pie delivers all the nostalgic flavors you love with none of the usual compromises. From its rich, crumbly almond flour crust to the cinnamon-spiced filling, every bite is pure comfort. Plus, it’s easy to customize for dietary preferences—whether you're dairy-free, keto, or simply cutting back on sugar. Grab your apron, and let’s bake a pie that’ll wow everyone at the table!

 

 

Ingredients

Crust

3 ¾ cupsBlanched Almond Flour

⅜ cup Pyure Allulose Sweetener

⅜ tsp Sea salt

⅜ cup Butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free)

1 ½ large Egg (or ~2 tbsp additional butter, ghee, or coconut oil)

¾ tsp Vanilla extract (optional)

 

Filling

4 large chayote squash, or 1 extra large squash of your choice

2 tablespoon butter, melted

2 tablespoons lemon juice

1 cup Pyure Granulated Sweetener

1 1/2 tablespoon coconut flour

2 tablespoons cinnamon

 

Instructions 

1. Make the crust: Preheat the oven to 350 degrees F Line the bottom of a 9 in round pie pan with parchment paper, or grease well.
2. In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
3. Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
4. Press the ¾ of the dough into the bottom of the prepared pan, keeping the other dough separate. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
5. Bake for 6-8 minutes, until the edges are slightly golden.
6. Make the filling: In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon and mix well, until combined.
7. Assembly: Take the remaining ¼ of the pie dough and roll out about ½ in thick between two pieces of parchment. Once smooth, take a leaf shaped cookie cutter and cut as many pieces out as possible, re-rolling remaining dough until all used up.
8. Transfer the apple pie filling into the pie crust, and top with leaf decor in whatever design you like. Cover the edges with foil to prevent burning.
9. Bake the pie for 20 minutes, then check to make sure your toppings aren’t browning too quickly. If they are, cover with foil then continue to bake for another 20 minutes,
10. Remove the pie from the oven and let cool before serving. Be careful when cutting, as the crust can be crumbly if too thin.
11. Top with keto ice cream and Pyure Caramel Sauce for an extra decadent treat!

This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at https://www.bakerbabe.ca/