Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 8 |
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This is divine-a Thanksgiving must. 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 |
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.
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