Vanilla Cinnamon Mock Apple Pie

FILLING
Melt butter in a large saucepan over medium heat; add diced chayote and cook, stirring occasionally, for about 10 minutes or until the squash is tender.

Stir in cinnamon, allspice, nutmeg, ginger, salt, sugar-free sweetener, 1 tablespoon of lemon juice, and the apple cider vinegar, and continue cooking for a few more minutes or until the squash has softened.

Mix arrowroot powder with 3 tablespoons water and stir into the mixture, together with the HLTH Code Creamy Vanilla, lemon zest, and apple extract (if using). The mixture should resemble apple pie filling and if not thick enough, add another teaspoon of arrowroot dissolved in 3 tablespoons water or use xanthan gum. Set aside to cool.

CRUST
Preheat the oven to 350°F/177°C.

Add almond flour, coconut flour, HLTH Code Creamy Vanilla, and salt to a bowl and mix in the butter, cream cheese, and 1 egg to form a dough. If too soft, cover with plastic wrap, and place it in the freezer for 5 minutes.

Line a 9-inch pie dish with parchment paper and press 2/3 of the dough onto the bottom and sides; smooth out any cracks. Refrigerate the remaining dough.

Bake the crust for about 10 to 12 minutes or until lightly golden. Remove from the oven and set aside to cool.

Roll the remaining dough between two parchment paper sheets to about 1/4-inch thickness and cut it into 1-inch strips.

Spread the cooled filling onto the crust, place the strips on top, and brush with egg wash, if desired.

Bake for about 20 minutes, and if the edges are browning too quickly, cover with aluminum foil and continue baking for about 10 minutes or until the crust is golden brown.

Transfer the pie to a wire rack and let it cool to room temperature before cutting and serving.