Preheat oven to 375ºF. In a food processor place peanuts, flour, brown sugar, and salt. Pulse until nuts are ground into a course meal. Add cold butter and pulse until pea-sized crumbs form. Slowly drizzle in cold water and mix until dough starts to clump together.
Pour into a deep dish pie pan. Press with fingers on bottom and up sides. Place pie plate in freezer for 10 minutes. Remove from freezer and prick with a fork 5-6 times on bottom of crust. Bake for 20-25 minutes, or until golden brown and bottom is baked. Set aside to cool completely.
Place sugar in a medium saucepan. Heat over medium heat. Use a wooden or silicone spoon to stir constantly. Sugar will clump up, turn brown, and eventually melt into an amber brown liquid. Be sure to stir constantly so it doesn't burn.
Add the butter after all the sugar has melted. Stir vigorously until butter has melted and it is incorporated with the sugar.
Slowly whisk in heavy cream. Mixture will rapidly boil, so be careful. Stir and boil for 1 minute.
Remove from heat and stir in 1 teaspoon of salt and 1 cup of peanuts. Cool for 30 minutes, stirring occasionally.
Meanwhile make sautéed apple filling. In a large nonstick skillet melt butter over medium heat. Add sliced apples and sauté, stirring occasionally, for 7-10 minutes, or until apples are soft. Remove from heat and stir in lemon juice. Set aside to cool.
When crust and apples are cooled completely, pour apples on bottom of pie crust. Pour on cooled caramel layer on top. Refrigerate for at least 30 minutes, or until caramel hardens.
Combine marshmallow fluff, peanut butter, and powdered sugar in a large bowl. Combine with wooden spoon or electric mixer on low speed to thoroughly mixed. Everything will come together into a stiff ball.
Spread out nougat over cooled caramel layer. Use fingers to flatten and shape over the caramel. Set aside.
Place chocolate and peanut butter in a microwave safe bowl. Heat for about 1 minute, stirring every 20 seconds, until melted. Smooth on top of nougat. Garnish top with chopped snickers bars or additional peanuts. Refrigerate for 30 minutes, or until chocolate is set.
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How to StoreStore leftover snickers pie in the refrigerator. Before serving let Snickers deep dish pie set out for 30 minutes to come to room temperature.Shortcuts for Making Snickers Pie Recipe
To save time and an extra step, use store bought salted caramel. Stir in 1 cup of peanuts and pour onto apple filling.
Instead of the chocolate topping, simply drizzle with hot fudge sauce and sprinkle on chopped peanuts and snickers.
The peanut pie crust can be replaced with a graham cracker crust if you don't have food processor or would like a completely no bake dessert!