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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.

Marinade

2/3 lowcarb Davinci type pancake syrup (I used my homemade stevia blend)
1 tsp vanilla
1/2 tsp cinnamon
2 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp liquid splenda or liquid stevia (
see recipe)
4 apple spice herbal tea bags.

I let the tea bags soak in the liquid for 20 minutes and then poured the liquid over the apples and left the tea bags in the Tupperware. Soak this overnight up to 48 hours (the longer the better).

Put the whole thing, marinade and all, in crockpot on low. After a few hours, add

8 oz of butter and 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).