Apple pie with apricot

from Sandra Bekkari, Fiordifrutta, Sweet
  • Level
  • Duration
    15 min. (Preparation)
    40 min. (Cooking)
  • Portions


  • 150 g almond flour
  • 40 g oatmeal
  • 80 g wholemeal spelt flour
  • 110 g peanut butter
  • 50 g coconut oil
  • 3 tbsp Mielbio
  • 1 tsp cinnamon
  • 3 apples
  • 100 g Fiordifrutta apricot


Preheat the oven to 180°C.

Beat the coconut oil, peanut butter, Mielbio and cinnamon for 1 minute. Fold in the almond powder, oatmeal and spelt flour and mix into a smooth dough. Spread the dough out onto a baking sheet in a round baking pan. Press down well up to about 5 mm thickness. Cut the apples into 4, remove the seeds and cut into very thin slices using a mandolin. Sprinkle the slices with lemon juice to prevent discolouration.
Pre-cook all the slices in the microwave, for 30 seconds. Do this in several portions and add 2 tablespoons of water every time. Lay 5 slices with the rounded side upward, on top of each other until you get a long strip. Roll up into florets. Spread the pie crust with a layer of apricot Fiordifrutta and top with the florets. Cover the pie with aluminium foil and place in a preheated oven, at 180°C, for 35-40 minutes.
Heat 3 tablespoons of Fiordifrutta. Remove the pie from the oven and rub the liquid Fiordifrutta into it.
Allow to cool and serve.



Sandra Bekkari
Recipe by

Sandra Bekkari

Sandra Bekkari has been guiding people towards a healthy lifestyle for about 25 years. In 2008 she developed the Sana method, a simple and feasible 7-step plan focused on enjoying tasty and pure food. Her books have been sold about 600,000 copies and with her own cooking show she taught Flanders to enjoy a healthy meal. Sandra today works with a network of 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day. More information about Sandra and her Sana method can be found at or on her Instagram and Facebook pages.


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