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APPLE PIE FILLING
(Read this all the way through. It's a three-day process.)
1 large jicama- peeled, (cut off ends and peel from end to end. It will not work to peel this round like an apple. You will need to use a very sharp paring knife and peel until the fibrous part is gone - - these suckers are tricky.) Cut into 4 pieces and cut each of those pieces into 3 small potato-like chunks. Run through the 2mm slicing blade of the food processor. These will look like thin apple slices.
Put the whole thing, marinade and all, in crockpot on low. After a few hours, add
8 oz of butterand stir
Check this mixture now and then to re-coat the pieces with liquid.
After this has cooked for about 24 hours (yes you really need to do it that long - these are fibrous suckers) taste it.
If you need more sweetener, stir in another
1/4 tsp liquid splenda or liquid stevia(equivalent 1 C sugar)
* * * *
This stores and freezes well
This can be added to a low carb pie crust (recipe to follow later)
This can also be processed to make "apple sauce"
This is great served warm with low carb vanilla ice cream
* * * * I wanted to add that: If your goal is more of a stewed apple product, leave as is. If your goal is a more thickened gelled apple pie filling, separate the juice from the jicama in the crockpot. Cook the juice down on the stove until it reaches the desired volume of sauce. Then cool the juice and place in blender. While blending add xantham gum powder slowly until it reaches desired texture (about 1/4 - 1/2 tsp gum).