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.