INGREDIENTS:

Shortcrust pastry:
365 g gluten-free flour mix

3 tbsp Vanilla Almond Cookie Spread

225 g vegan butter (chilled, diced)

4 tbsp cold water

Apple filling:

1 kg apples

50 g date powder

2 tbsp cornstarch

1-2 tsp cinnamon

Juice of ½ lemon

For spreading:

Plant-based milk

Date sweetness

For the shortcrust pastry, combine all ingredients, add butter, add water, and knead into a dough. Chill for about 30 minutes.

For the filling, mix the apples with date powder, cornstarch, cinnamon and lemon juice.
Roll out the dough, place it in a dish, and fill it with the filling. Cut out a lid or lattice from the dough and place it on top. Brush with a mixture of plant-based milk and sweetener and bake at 180°C for 50–60 minutes until golden brown.

Finally, top with the vanilla spread and enjoy!