vomitous pie filling: epilogue

I decided to throw away my keto "apple" pie filling. It was a sad waste of perfectly good jicama, which definitely has a fibrous, apple-like crunch to it, even after a fifteen-minute cook. Here's the thing: I dumped the pie filling into a colander, then rinsed off the filling from the jicama chunks. On a random impulse, and right before throwing everything out, I then tasted one of the chunks... and it didn't taste vomitous at all.

So, a possible theory: it was something acidic in the recipe that caused the unpleasant taste, and it got washed away. The recipe called for an inordinate amount of lemon juice—about a third of a cup. When I normally make an apple pie, I might add in a spritz or two of juice from the lemon-shaped bottle, but that's about it—just enough to accent the pie filling. It's conceivable, though, that the sour taste might have come from something else, e.g., the powdered apple extract. I don't think the extract is acidic (I sampled a fingertip of it before using it, and it was pleasantly apple-y), but you never know.

There's a chance, then, that taking out the acidic elements from the recipe might solve the problem. I had six jicamas originally; I now have three. I'd been thinking of turning the remaining three into jicama "french fries," but I might try the "apple"-pie thing again, this time without lemon juice. We'll see.