A timeless dessert with a refined twist, perfect for any season. This Apple Pie brings together flavorful apples and a golden, flaky crust, a comforting classic made even more special with a drizzle of Mazzetti’s Glaze with Balsamic Vinegar of Modena. Its subtle acidity and rich depth enhance the natural sweetness of the fruit, adding a surprising layer of elegance to every slice.
200 gr oat flour
150 gr cups almond flour
75 ml tablespoons coconut oil
80 ml coconut milk
150 gr sugar
2 lemons
1 packet baking powder
3 or 4 apples
45 ml maple syrup
Cinnamon (to taste)
Salt (to taste)
10 gr cornstarch
20 gr sliced almonds
Glaze with Balsamic Vinegar of Modena
2 cups oat flour
1 ½ cups almond flour
5 tablespoons coconut oil
⅓ cup coconut milk
¾ cup sugar
2 lemons
1 packet baking powder
3 or 4 apples
3 tablespoons maple syrup
Cinnamon (to taste)
Salt (to taste)
1 tablespoon cornstarch
¼ cup sliced almonds
Glaze with Balsamic Vinegar of Modena
Mix the flours, sugar, grated zest of one lemon, and a pinch of salt. Melt the coconut oil in the microwave for a few seconds and mix it into the dough. Gradually add coconut milk until a firm, homogeneous dough forms, adjusting the liquid amount as needed. Shape into a ball, cover with plastic wrap, and let rest for 15 minutes.
Peel and thinly slice the apples. Place in a container and mix with lemon juice, maple syrup, cinnamon, and cornstarch.
Line a baking pan with parchment paper. Use ⅔ of the dough to press into the pan, ensuring a 3,8 cm (1.5 inch) high edge.
Arrange apple slices inside the crust, then crumble the remaining dough over the top and sprinkle with sliced almonds.
Bake at 176°C (350°F) for 40–45 minutes. Let cool and drizzle with Mazzetti's Glaze with Balsamic Vinegar of Modena before serving.
