Caramel-Applesauce Cobbler with Bourbon-Pecan Ice Cream

This recipe was inspired by an applesauce pie with hard sauce that a Test Kitchen's staffer enjoyed at their grandmother's house as a child.

Yield: Makes 8 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  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 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.
  3. 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.
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