Oatmeal Creme Pies with Vanilla Marshmallow Creme | Saveur

Ingredients

• 1 ¹⁄₂ tsp. unflavored gelatin powder
• 2 tbsp. (1 oz.) cool water to bloom the gelatin
• 1 ¹⁄₂ tsp. vanilla extract and/or 1 vanilla bean
• ¹⁄₄ cup (2 oz.) light corn syrup
• ³⁄₄ cup (5 oz.) sugar
• ¹⁄₄ plus ¹⁄₈ tsp. Diamond Crystal kosher salt (half as much if iodized)
• 1 stick (4 oz.) unsalted butter, creamy and soft—about 68°F
• 2 cups (9 oz.) all-purpose flour, such as Gold Medal
• 1 cup (4 oz.) old-fashioned rolled oats (not quick-cooking or instant)
• 2 tbsp. (1/2 oz.) Dutch-process cocoa powder
• ²⁄₃ cup (2 oz.) plump, moist, dried apples
• ¹⁄₂ tsp. Diamond Crystal kosher salt (half as much if iodized)
• ¹⁄₂ tsp. grated nutmeg
• ¹⁄₄ tsp. ground ginger
• ¹⁄₄ tsp. ground cinnamon
• 1 ¹⁄₄ sticks (5 oz.) unsalted butter, soft but cool—about 65°F
• 1 cup (8 oz.) light brown sugar
• 1 ¹⁄₂ tsp. baking soda
• ¹⁄₂ tsp. baking powder
• ¹⁄₄ cup (3 oz.) golden syrup, sorghum, or unsulfured molasses (not blackstrap)
• 1 whole large egg, straight from the fridge, well beaten
• ¹⁄₄ cup (2 oz.) milk (any percentage will do)