Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream

• 12 cup butter or 12 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
• 14 cup Bourbon

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored.
3. Spoon into a shallow, greased 2-quart baking dish.
4. Roll each pie crust to press out fold lines; cut into 1/2-inch strips.
5. Arrange strips in a lattice design over filling; fold edges under.
6. Place remaining strips on a baking sheet.
7. Bake remaining strips at 425F for 8 to 10 minutes or until golden.
8. Set aside to serve with cobbler.
9. Bake cobbler at 425F for 20 to 25 minutes or until crust is golden.
10. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.
11. To make bourbon ice cream: Stir together all ingredients; freeze 4 hours.

butter, granny smith apples, sugar, lemon juice, vanilla ice cream, pecans, bourbon

Taken from www.food.com/recipe/caramel-applesauce-cobbler-with-bourbon-pecan-ice-cream-144614 (may not work)