For the filling 450g/1lb apples (granny smith) peeled cored and cut into 1cm/½in pieces
50g/2oz brown sugar
1 tbsp vanilla Huel
1 pinch ground cinnamon
For the crust 1 1/2 cups (250g) plain flour (unsweetened Huel) (125g) (half and half and 100% huel versions - nutritionals for 100% Huel)
125g butter chilled and chopped
1/3 cup caster sugar
Dairy-free milk (for glaze)
1 tablespoon chilled water
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
Butter a 24cm/9in ovenproof dish and line with bottom of the tin with a sheet of pastry. Gently push the pastry into the edges and pierce the base all over with a fork - this will stop it from puffing up at all.
Spoon the fruit mixture into the bottom, then top with pastry in a lattice. For this, all you need to do is cut strips of pastry, lay on top of the fruit leaving 1cm gaps, spin the tin 90 degrees and repeat.
Bake in the oven for 40-45 minutes until the pastry is browned and the fruit mixture bubbling.
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