Apple Pie with Mazzetti’s Glaze with Balsamic Vinegar of Modena

Balsamic glazed Apple Pie

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.

Time: 1 hr 30 mins Level: Medium Serves: 8
Pairs Perfectly With
Glassa Classique
Glassa Classique
Shopping List

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

  • Step 1. Prepare the Dough

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.  

  • Step 2. Prepare the Apples

Peel and thinly slice the apples. Place in a container and mix with lemon juice, maple syrup, cinnamon, and cornstarch.  

  • Step 3. Roll the Dough

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.   

  • Step 4. Add the final touch

Arrange apple slices inside the crust, then crumble the remaining dough over the top and sprinkle with sliced almonds 

  • Step 4. Bake in the oven

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.

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