2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 108

APPLE OATMEAL CREAM PIES

WITH CARAMEL SAUCE

MAKES 10 CREAM PIES

We turned to our favorite childhood lunchbox treats for

inspiration for these fall-f lavored cookie sandwiches.

CARAMEL-APPLE SAUCE

1 cup firmly packed
light brown sugar
1 cup apple juice
½ cup unsalted butter,
softened
¼ cup heavy whipping
cream, room temperature

1. For sauce: In a medium saucepan, stir together
   brown sugar and apple juice. Bring to a boil over
   medium-high heat. Reduce heat to medium; cook
   until reduced, about 15 minutes. Add butter and
   cream; cook for 2 minutes, stirring constantly.


2. Pour into a heatproof container; let cool to room
   temperature before using. Store, refrigerated, in
   airtight container for up to 1 week.


3. Preheat oven to 350°. Line 2 baking sheets with
   parchment paper.


4. For cookies: In a large bowl, beat butter and brown
   sugar with a mixer at medium speed until fluffy,
   3 to 4 minutes, stopping to scrape sides of bowl.
   Add egg, beating well. Add oats, flour, apple
   pie spice, salt, and baking powder , beating until
   combined. Add apple, beating until combined,
   20 to 30 seconds.
   5. Using a 3-tablespoon spring-loaded scoop, scoop
   dough, and drop 2 inches apart on prepared pans.
   Press dough into 3-inch circles with lightly greased
   hands.
   6. Bake until just set in center and edges are golden,
   16 to 18 minutes. Let cool on pans for 10 minutes.
   Remove from pans, and let cool completely on wire
   racks.
   7. For frosting: In a large bowl, beat butter with a
   mixer at medium speed until creamy, about 2 minutes.
   Add salt and apple pie spice, beating until combined.
   Add confectioners’ sugar, 1 cup at a time, beating well
   after each addition. Beat in milk. Use immediately.
   8. Onto flat side of half of cookies, spread ¼ cup
   frosting. Drizzle sauce onto frosting. Place remaining
   cookies, flat side down, on top of sauce. Store,
   refrigerated, in an airtight container for up to 1 week.

COOKIES

¾ cup unsalted butter,

softened

1½ cups firmly packed

light brown sugar

1 large egg

3 cups old-fashioned oats

1½ cups all-purpose flour

1 teaspoon apple pie spice

½ teaspoon kosher salt

½ teaspoon baking powder

1 cup diced Honeycrisp apple

APPLE PIE SPICE FROSTING

1½ cups unsalted butter,

softened

½ teaspoon kosher salt

¼ teaspoon apple pie spice

6 cups confectioners’ sugar

2 tablespoons whole milk