Cranberry Pie with Cottage Cheese Pastry

Combine cottage cheese (300 g), soft butter (80 g), egg (50 g), erythritol (45 g), vanilla (1.5 g), salt (1 g), baking powder (10 g), and almond flour (250 g). Knead the dough by hand and divide it in half.

Blend cranberries (100 g) with erythritol (30 g). Press one part of the dough into a pan with a rim, add the berry filling, and cover it with the second part. Brush the top with egg yolk (18 g).

Bake the pie at 180 °C for 30 minutes. Let it cool briefly in the pan, then remove it carefully and cool completely before slicing.