Caramel-Applesauce Cobbler with Bourbon Pecan Ice Cream
1/2 cup butter or margarine
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 Tbsp. Lemon juice
1 (15-ounce) package refrigerated pie crusts
Melt butter in a large Dutch oven over medium-high heat.
Add apples, sugar, and lemon juice, cook, stirring often, 20-25 min.
or until apples are caramel colored.
Spoon into a shallow, greased 2-quart baking dish.
Roll each pie-crust to press out fold lines, cut into 1/2-inch strips.
Arrange strips in a lattice design over the filling; fold edges under.
Place remaining strips on a baking sheet.
Bake remaining strips at 425F for 8-10 min. or until golden.
Set aside to serve with the cobbler.
Bake Cobbler at 425F for 20-25 min. or until crust is golden.
Serve Cobbler warm with pastry strips and Bourbon-Pecan
Ice Cream.
Yield 8 servings.
Bourbon-Pecan Ice Cream
2 pints Homemade-style vanilla ice cream, softened (I use Blue Bell Homemade Vanilla)
1 cup chopped pecans, toasted
1/4 cup bourbon
Stir together all ingredients; freeze 4 hours.
Yield: 2 pints.
Enjoy
Linda 2 TX
Some people are working backstage, some are playing in the
orchestra, some are onstage singing, some are in the audience as
critics, and some are there to applaud. Know who and where you are.
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