Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream

This is divine--a Thanksgiving must.

• Ready In: 4 hrs 25 mins
• Serves: 8

Ingredients

• 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

• Bourbon pecan ice cream

• 2  pints  homemade-style vanilla ice cream, softened
• 1  cup  chopped toasted pecans
• 1⁄4 cup Bourbon

Directions

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.