Salted Caramel Apple Pie

2 cup flour ½ cup quick-cooking oats 1 teaspoon salt ⅓ cup butter, cut up ⅓ cup shortening ⅓ cup ice water

Salted Caramel Sauce

1 14 ounce package vanilla caramels, unwrapped ½ cup whipping cream 1 teaspoon fleur de sel or sea salt

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To protect the edge of a pie from overbrowning, fold a 12-inch square of foil into quarters. Cut off 3-1/2 inches from the folded corner; unfold. There will be a 7-inch hole in the center. Loosely mold the foil over the edge of the pie before baking. Or, use purchased pie shields to protect the crust.