Step 1Preheat oven to 180°C. Melt table spread in a large non-stick frying pan over low heat. Add the apples, sugar, juice, sultanas, vanilla and cinnamon. Then cook, stirring, for 5–10 minutes, or until apples soften slightly. Remove from heat and cool completely. Drain and reserve syrup.
Step 2Place two sheets of pastry, slightly overlapping at the short end, on a clean work surface. (Cover remaining sheets with a damp tea towel to prevent them drying out.) Spray with oil and repeat layering with remaining pastry to create a long rectangle.
Step 3Place the apple mixture on the bottom edge of the pastry. Spray the rest of the sheet lightly with olive oil. Then roll the pastry up, starting from the filling end, tucking in the edges as you roll. Carefully wind the apple and pastry into a spiral shape.
Step 4Line a large baking tray with baking paper. Lift pie onto tray with a large egg-flip. Spray the pastry lightly with olive oil and sprinkle with caster sugar and almonds. Bake apple pie for 20–25 minutes, or until pastry is golden and crisp.
Step 5Combine reserved syrup with maple syrup. Drizzle over hot pie. Serve warm or at room temperature with a dollop of Greek-style yoghurt.