In a bowl mix the crust ingredients together until it forms a ball and leave in the fridge while you cook the apples
Peel and slice the apples (in normal slices or third leaving the core out) and cook them in vegan butter or oil with the cinnamon and vanilla on slow heat stirring often so they don’t stick for around 5 minutes.
Once they are soft add in the coconut sugar and stir for a few minutes.
Leave them to cool while you roll the pastry dough with a rolling pin. I like to do it between 2 sheets of baking paper if it sticks.
Cut the dough in a circle using the cake tin as a model.
Lay the cooked apples at the bottom of a cake tin (on top of a layer of baking paper to make it easier) and place the dough on top. Press down slightly.