RECIPE FROM "SANDY'S
Caramel-Applesauce Cobbler with Bourbon-Pecan Ice Cream
(From Southern Living Recipes)
1/2 cup butter or margarine
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 tablespoons lemon juice
1 (15-ounce) package refrigerated piecrusts
Bourbon-Pecan Ice Cream (see below)
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.
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.
Bake remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425° for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream. Yield: 8 servings.
Bourbon-Pecan Ice cream
2 pints homemade-style vanilla ice cream, softened
1 cup chopped toasted pecans
1/4 cup bourbon
Directions for Ice Cream
Stir together all ingredients and freeze 4 hours.
Makes 2 pints