Caramel Applesauce Cobbler With Bourbon Pecan Ice Cream Recipe

1. 1

   Heat butter in a large Dutch oven over medium-high heat.

2. 2

   Add in apple, sugar, and lemon juice; cook, stirring often, 20 to 25 min or possibly till apple is caramel colored.

3. 3

   Spoon into a shallow, greased 2-qt baking dish.

4. 4

   Roll each piecrust to press out fold lines; cut into 1/2-inch strips.

5. 5

   Arrange strips in a lattice design over filling; fold edges under.

6. 6

   Place remaining strips on a baking sheet.

7. 7

   Bake remaining strips at 425 degrees for 8 to 10 min or possibly till golden brown.

8. 8

   Set aside to serve with cobbler.

9. 9

   Bake cobbler at 425 degrees for 20 to 25 min or possibly till crust is golden brown.

10. 10

    Serve hot with pastry strips and Bourbon-Pecan Ice Cream.

11. 11

    For Bourbon-Pecan Ice Cream: Stir together all ingredients; freeze 4 hrs.

12. 12

    (Makes 2 pints)

13. 13

    This recipe yields 8 servings.

14. 14

    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.

15. 15

    For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.

* Per serving · 4 servings · Values may vary.

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