Keto Apple Pie

8 tbsp melted butter

1/2 cup keto brown sugar alternative

3 tbsp fresh lemon juice

1 tbsp ceylon cinnamon

1 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground ginger

1 Tbsp plain gelatin

7 cups chayote squash (peeled, diced)

4 cups almond flour

1/3 cup So Nourished monk fruit erythritol sweetener

1/2 tsp salt

8 tbsp butter

1 egg

1/2 tsp vanilla

1 tbsp plain gelatin

2 tbsp water

Preheat your oven to 350 degrees F.
 

Start by making the pie crust: In a large bowl, mix together the almond flour, monk fruit erythritol blend, and salt.
 

Add the butter to the flour mix and blend with your hands until small crumbles of butter form. The mix should look sandy.
 

Add the egg and vanilla to the flour mix and stir into a smooth dough.
 

Combine the gelatin and water in a small bowl and then blend into the pie crust dough.
 

Divide the dough into two balls. Place one ball in a 9 inch pie pan and use your hands to press it into the pan, making a crust. Try to get the dough as even as possible in the bottom of the pan as well as up the sides.
 

Bake the crust in the oven for 10 minutes or until it is slightly golden brown.
 

While the crust is baking, place the other pie dough ball on a piece of parchment paper. Place a second piece of parchment on top of the dough and then gently roll the dough into a 10 inch circle. Place the circle on a sheet tray (keeping it between the two pieces of parchment) and put the tray in the freezer to chill.
 

Place the peeled, diced chayote squash in a large pot of water and bring it to a boil. Cook for about 15 minutes or until the squash is soft. Strain and set aside to cool.
 

Once cooled, place the squash in a large bowl and add the melted butter, So Nourished Gold, lemon juice, cinnamon, nutmeg, allspice, ginger and gelatin powder and toss everything together well.
 

Pour the filling into the pre-baked pie crust.
 

Remove the pie crust circle from the freezer and take off one of the pieces of parchment paper.
 

Flip the pie circle on top of the pie filling and remove the other piece of parchment.
 

Pinch the edges of the circle, connecting it to the prebaked pie crust and covering the filling completely.
 

Make a decorative slit or design in the top of the pie crust.
 

Bake the pie in the hot oven for about 25 minutes or until the edges of the crust are browned.
 

Place a piece of foil over the pie and bake for another 10 minutes.
 

Remove the pie from the oven and let cool slightly before slicing and serving.