To make the pastry, place the flour and baking powder in a bowl.
Rub in the butter and vegetable oil until the mixture resembles fine crumbs.
Add sufficient water to give a soft but manageable dough.
Wash, core and roughly chop the apples.
Add 1 tablespoon of water and cook over a gentle heat for about 10 minutes until just soft. Leave to cool.
Roll out the pastry on a lightly floured surface to an oblong shaped roughly 45cm x 18cm. Trim the edges and cut into equal halves.
Flour one half of the pastry and fold in half again lengthwise. Using a sharp knife, cut a series of slits through the fold of the pastry about 1.5cm apart to within 2 cm of ghe edges to give a shuttered effect when unfolded.
Put the other half of the pastry on a greased baking sheet and spread the mincemeat down the centre.
Spoon the apple down both sides of the mincemeat to within 2cm of the edges of the pastry.
Dampen the edges of the pastry and carefully place the cut pastry on top. Seal the edges well, then flute to give a decorative edge.
Brush with beaten egg, sprinkle with flakes almonds and bake in the oven at 220°C / 425°F / gas mark 7 for 20 to 25 minutes until golden.
While still warm, brush with honey. Serve warm or cold.