Cinnamon Chayote Pie makes a fabulous tropical-climate dessert. You won't believe how it tastes like Grandma's apple pie. Gluten-free, dairy-free and refined sugar-free.
6cupschayote peeled and sliced ⅛ inch thick, from about 4 chayote
½cupthawed frozen apple juice concentrate
¾cupmaple syrup
2tsp.vanilla
2TBcornstarch
1teaspoonlemon zest
3tsp.cinnamon
⅛tsp.allspice
¼tsp.salt
Instructions
Prepare Chayote
Rinse whole chayote with water and wet hands liberally. Cut chayote in half and remove center seed. Cut chayote in half again lengthwise and put quartered chayote in a large bowl. Cover with water.
Remove sections of quartered chayote, peel and and slice into ⅛ inch thick slices. As you go, keep hands wet. This will prevent sticky residue from accumulating on hands.
Place 6 cups chayote slices in a deep saucepan and fill with water to reach the top of the chayote. Bring to a boil and cook for about 5 minutes, stirring halfway through. Let the chayote soften but remain firm enough to have a tender bite. Pour chayote in a colander and let drain.
Pour chayote in a colander, rinse with cold water and let drain.
Cook cinnamon sauce
Place in ½ cup thawed frozen apple juice concentrate¾ cup maple syrup, 2 tsp. vanilla, 2 TB cornstarch, 1 teaspoon lemon zest, 3 tsp. cinnamon, ⅛ tsp. allspice and ¼ tsp. salt in a saucepan. Whisk well to dissolve cornstarch. Bring to a boil and cook for one minute until cornstarch is no longer cloudy.
Place drained chayote in a large bowl. Pour cinnamon sauce over and stir to mix.
Let pie filling cool for 15 minutes while preheating oven. Turn oven on to 425 degrees and a place rack in the second-from-bottom position.
Fill and bake double crust pie
Pour chayote apple pie filling into prepared bottom crust. Cover with top crust, or lattice strips and crimp edges.
Bake pie 20 minutes until top crust is getting golden. Cover with foil and bake another 10-15 minutes, or until bottom crust is fully cooked.
Remove pie from oven and cool on a rack.
If making a crumble or cobbler variation
Center baking rack at middle of oven.
Pour filling into a 9-inch square baking dish and top with crumble, cobbler biscuits or pastry as desired.
Bake for 30 minutes or until filling bubbles and topping is golden and crisp.
Store
Pie can be stored at room temperature for two days. If if won't be consumed before then, store it in the refrigerator up to 5 days or in the freezer for 2 months. Tip: you can slice individual pieces before freezing for faster thaw time.
Notes
IngredientsApple juice -Be sure to use undiluted concentrated apple juice. Thaw the whole can of juice and stir before measuring for the recipe.Pastry - A standard double crust pastry recipe is enough for the recipe. However use a little more if you want to decorate the top of the pie.Cinnamon - It makes a difference to grind your own cinnamon powder from fresh cinnamon sticks.CrustYou can make the pie with homemade pastry dough or choose a variation from this list:
PreparationWet hands and keep chayote in water while peeling and slicing.Slice chayote ⅛ inch thick.Boil chayote briefly so it's tender but not mushy.Cool parboiled chayote and cinnamon sauce before filling unbaked pie shell.Bake pie on second from bottom rack of oven if it has a bottom crust.Cover top of pie with foil when edges have browned.If making a cobbler or crumble without a bottom crust bake it on the middle rack.StoringPie can be stored at room temperature for two days. If if won't be consumed before then, store it in the refrigerator up to 5 days or in the freezer for 2 months. Tip: you can slice individual pieces before freezing for faster thaw time.CaloriesCalories are for a one-eighth portion of filling without crust. The total calories will vary depending on the type of crust chosen for the recipe.