Caramel Applesauce Cobbler With Bourbon Pecan Ice Cream

Directions

1. Heat butter in a large Dutch oven over medium-high heat. Add in apple, sugar, and lemon juice; cook, stirring often, 20 to 25 min or possibly till apple is caramel colored. Spoon into a shallow, greased 2-qt baking dish.
2. Roll each piecrust 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 degrees for 8 to 10 min or possibly till golden brown. Set aside to serve with cobbler. Bake cobbler at 425 degrees for 20 to 25 min or possibly till crust is golden brown. Serve hot with pastry strips and Bourbon-Pecan Ice Cream.
4. For Bourbon-Pecan Ice Cream: Stir together all ingredients; freeze 4 hrs. (Makes 2 pints)
5. This recipe yields 8 servings.
6. Comments:This recipe was inspired by an applesauce pie with hard sauce which Test Kitchens staffer Mary Allen Perry enjoyed at her grandmother's house as a child. For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.