Knead the flour with the margarine, salt and aspartame. Leave the dough for half an hour to rest and then spread it in a small pie-tin for 4 portions.

Take half of the pealed apples and cut into very small pieces. Place them in a small saucepan with the water and cinnamon. Boil slowly until they become a pulp. Pour the pulp into the pie tin. Cut the rest of the apples in thin slices and cover the pulp. Bake at 170 degrees C for about 45 minutes. Leave the pie to cool. Dilute the apricot marmalade with a tea spoon of water and pour over the apple pie.