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Apple Pie


  • Serves 8

    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
    125g Unflavoured & Unsweetened Huel
  • 125g plain flour
  • 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 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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