Sugar-free apple pie with almond crust

Ingredients for 1 servings:

• 125 g margarine
• 120 g erythritol (sugar substitute)
• 300 g flour
• 2 egg yolks
• 1 egg white
• 1 tsp baking powder
• 1 kg apple
• some erythritol (sugar substitute)
• some cinnamon
• some vanilla
• some lemon juice
• 75 g erythritol (sugar substitute)
• 75 g butter
• 75 g almond(s), chopped or sliced
• 2 egg whites

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

For the filling, peel and dice the apples, then sauté them in a saucepan with a little erythritol (I use no-sugar sugar), lemon juice, cinnamon, and vanilla until soft. Beat the egg yolks and egg whites with the sugar substitute and margarine until frothy. Gradually stir in the flour and baking powder to form a shortcrust pastry. Divide the dough and press one portion into a greased springform pan, pulling the edges up slightly. Spread the stewed apples over the dough. Roll out the second portion of the shortcrust pastry and place it on top of the filling. Beat 2 egg whites until stiff, mix together the remaining topping ingredients, and fold in the egg whites. Spread the topping over the cake in the springform pan. Bake the cake for about 40 minutes at 175°C. After 20 minutes, pierce the pastry several times with a fork to allow the moisture to escape.