Caramel-applesauce Cobbler With Bourbon-pecan Ice Cream

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup butter or 1/2 cup margarine
• 12 large granny smith apples, peeled and sliced
• 2 cups sugar
• 2 tablespoons lemon juice
• 1 (15 ounce) package refrigerated pie crusts
• 2 pints homemade-style vanilla ice cream, softened
• 1 cup chopped toasted pecans
• 1/4 cup bourbon

Recipe

• 1 melt butter in a large dutch oven over medium-high heat. add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. spoon into a shallow, greased 2-quart baking dish.
• 2 roll each pie crust to press out fold lines; cut into 1/2-inch strips. arrange strips in a lattice design over filling; fold edges under. place remaining strips on a baking sheet.
• 3 bake remaining strips at 425°f for 8 to 10 minutes or until golden. set aside to serve with cobbler. bake cobbler at 425°f for 20 to 25 minutes or until crust is golden. serve warm with pastry strips and bourbon-pecan ice cream.
• 4 to make bourbon ice cream: stir together all ingredients; freeze 4 hours.