Instructions

1. Preheat oven to 375°F. Peel and core apples, then cut into thin slices. Place apples into a large bowl, then toss with cranberries, brown sugar, flour, spices, salt, lemon juice, and bourbon. Place into a large pie pan or caste iron skillet.
2. To make the crisp, plae the flour, oats, brown sugar, spices, and pecans into a food processor and pulse until nuts become well chopped. Pulse in butter until mixture resembles a coarse sand. Crumble mixture over apples, then bake for 30 minutes.
3. While the pie is baking, make the salted caramel. Place the sugar in a small saucepan over medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
4. After 5 minutes, the sugar should become fully melted. Once it becomes a medium golden hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
5. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. Remove from heat, then stir until combined.
6. Allow the caramel to cool slightly before pouring over crisp.