Dessert Pies - Skillet Apple Cranberry Pie with Shortbread Crust

subheading: For the apple filling:

2 ½ pounds mixed apples (your choice, but avoid apples that fall apart like Macintosh) peeled, cored and sliced ¼-inch thick

¼ cup firmly packed dark brown sugar

1 tablespoon fresh lemon juice

¼ teaspoon table salt

½ teaspoon cinnamon

2 tablespoons unsalted butter

½ cup fresh apple cider

¾ cup dried cranberries

subheading: For the topping:

150 grams Walker’s Pure Shortbread Cookies (1 sleeve, 8 cookies) broken into quarters

1 stick unsalted butter, cut into small pieces

¼ cup firmly packed dark brown sugar

¼ teaspoon table salt

¾ cup old fashioned oatmeal

subheading: For the drizzle:

11 ounces caramel squares, wrappers discarded

2 tablepoons water

⅓ cup half and half

2 teaspoon vanilla extract

vanilla ice cream

Preheat the oven to 400 F.

Note: Ingredients may have been altered from the original.

Directions at saramoulton.com

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