Sugar-free Apple Pie with Almond Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g mararine
- 120 g erythritol (suar substitute)
- 300 grams flour
- 2 egg yolks
- 1 egg white
- 1 teaspoon Baking powder
For the filling:
- 1 kg apple
- some erythritol (sugar substitute)
- some cinnamon
- some vanilla
- some lemon juice
For covering:
- 75 g erythritol (suar substitute)
- 75 g butter
- 75 g almond (s), chopped or sliced
- 2 egg whites
Print Recipe
Pin Recipe Instructions
- Peel and dice the apples for the filling and sauté with a little erythritol (I use No Sugar Sugar), lemon juice, cinnamon and vanilla in a saucepan until the apples are soft. Mix the egg yolks and whites with the sugar substitute and margarine until frothy. Gradually stir in the flour and baking powder to make a shortcrust pastry. Divide the dough and press part of it into a greased springform pan, pulling up the edge a little. Spread the steamed apples on the dough. Roll out the second part of the shortcrust pastry and place on top of the filling.
- Then beat 2 egg whites until stiff, stir in the remaining ingredients for the topping and fold in the egg whites. Spread the topping on the cake in the springform pan.
- Bake the cake for about 40 minutes at 175 ° C. After 20 minutes prick the pastry cover several times with a fork so that the moisture can escape.
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