Chayote Mock Apple Pie claimed as being sold by Big Burger Giant!
In Australia, where it is called choko, a persistent urban legend is that McDonald’s apple pies were made of chayotes, not apples. Also during the depression in the USA rumors were that canned pears were actually chayotes.
Regardless the chayote will definitely make a suitable apple pie replacement in areas that do not allow fresh apples to be picked or purchased cheaply.
Chayote Mock Apple Pie
Author:
Ingredients
- Crust:
- 2-2 1/2 cups flour
- 1/2 tsp salt
- 2/3 cup oil
- 2 tsp vinegar
- 4tbls cold water
- 2 tbls butter
- Pie Filling:
- 5-6 Chayote Squash
- 1 cup sugar
- 1-1/2 tsp cinnamon
- 1 tsp allspice
- 2 tbls corn starch
- 1/4 cup of water
- 3 tbls lemon juice
Instructions
- Preheat your oven to 350 degrees.
- For the crust, combine the flour and salt then cut in the oil. Combine the vinegar and 2 tbls of cold water and stir in until smooth. Roll out the dough with a pin then press it into your pie pan making sure to leave a little sticking over the top of the edge for sealing to the top and making the decorative edging that classic pies have 🙂 Bake for 15 minutes in pre-heated oven and set aside.
- Wash and cut the chayote squash lengthwise into quarters and remove the seed in the center. Place in a suitably sized pot and cover with water. Add 2 tbls of apple cider vineger and bring to a boil. Reduce the heat to low, cover and simmer until tender 9about 25 minutes]. Drain and cool quickly in cold water. Once cooled , slice as you would normally for a regular apple pie. In a large pan, bring 1/4 cup of water, lemon juice, and spices to a simmer. Add the sliced chayote and continue to simmer for 10 minutes. In a large bowl, add the sugar and cornstarch and mix dry. This will help prevent the cornstarch from forming chunks when mixed into the simmering chayote mixture. Stir the dry mixture into the chayote mixture and cook until thick. [The mixture should resemble canned apple pie filling]
- Pour the mixture into your pie shell.
- For the topping, use the other half of the pie crust to form the top crust. Crimp the edges and make slits to allow steam to escape while cooking.
- Cook for 45 minutes at 350 degrees F.
- Cool until safe temperature and eat hot or cold.
- Enjoy!
This is the recipe we will be trying. It is adapted from a recipe from a recipe the Pam posted on her page. Her’s is for a crumble type topping and sounds great. Actually it probably would be better than ours for a first try as it would allow better control of the filling thickness than a traditional pie like ours 🙂
