For the pastry see NQN

For the filling

• While the pastry is in the fridge, put the apples, the lemon juice and the fructose into a sauce pan over a medium heat, and stir until the sugar dissolves
• Simmer for 10 minutes and then add the dried cherries
• Simmer for a further 5 minutes and then remove from the heat and add the vanilla extract and the ground cinnamon
• Allow to cool slightly and then add the cornflour mixture
• Leave to cool and preheat the oven to 180° Celsius
• Roll your pastry out on a floured surface and get it as thin as you possibly can and still be able to handle it
• Cut into rounds and then spoon as much of the fruit as you can into the middle of the pastry, making sure you can seal it properly
• Once sealed, place on a lined baking tray
• Bake for 20 minutes