Candy Gold Apple Pie

A slice of this gorgeous pile is like a caramel apple in a crust, except it's softer and even sweeter. You cook the filling on the stovetop until the apples get juicy and tender and coated in a brown sugar caramel, then add some nuts for crunch. And if that's not special enough, instead of a top crust, I bake a giant oatmeal cookie, crumble it up, and sprinkle it on top before drizzling the whole darn thing with lemony frosting. The result? Pure candy-apple joy that just about melts in your mouth.

1 servings · Easy

Ingredients

• 1 1/4 (250g) cups confectioners' sugar
• 2 to 5 tsp fresh lemon juice
• 1 cup old-fashioned rolled oats
• 1/2 tsp ground cinnamon
• 8 Tbsp (1 stick) unsalted butter, melted
• 1/2 cup sweetened condensed milk
• 1 cup hazelnuts, chopped
• 9 1/2 " blind-baked pie shell, cooled to room temperature
• 2 Tbsp unsalted butter
• 5 medium-sized Golden Delicious apples, peeled, cored, and cut into 1/8"-thick slices (6 cups)
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup hazelnuts, chopped

Instructions

FILLING

1. Melt the butter in a large skillet over medium heat. Add the apples and cook for 5 minutes, or until the apples begin to soften and release their juices.
2. Stir together the brown sugar, granulated sugar, and cinnamon in a small bowl. Sprinkle over the apples and stir to coat. Cook for 10 minutes. Stir in the hazelnuts. Cook for 15 minutes more, or until the apples are tender but not falling apart. Remove from the heat and set aside.
3. Preheat the oven to 325*F. Line a rimmed baking sheet with parchment paper.

TOPPING

4. Stir together the oats and cinnamon in a large bowl. Pour the melted butter over the top and toss to coat. Stir in the sweetened condensed milk and the hazelnuts. Spread the mixture on the prepared baking sheet, as though making a big cookie. Bake for 10 minutes, or until golden. Place the baking sheet and cookie on a wire rack to cool to room temperature. Crumble the cookie into 1" pieces.
5. Use a slotted spoon to transfer the apples into the cooled pie shell, leaving the liquid in the skillet. Pile the crumbled cookie topping on top of the filling.

GLAZE

6. Whisk together the confectioners' sugar and 2 tsps of the lemon juice in a small bowl. The creamy glaze should be soft enough to drip off a spoon, so whisk in more lemon juice, 1 tsp at a time, as needed. Drizzle the glaze over the pie.

Tags: pepperplate-import

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