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.