Instructions: 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 degrees for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425 degrees for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.

For Bourbon-Pecan Ice Cream: Stir together all ingredients; freeze 4 hours. (Makes 2 pints)

This recipe yields 8 servings.

Comments:
This recipe was inspired by an applesauce pie with hard sauce that Test Kitchens staffer Mary Allen Perry enjoyed at her grandmothers house as a child. For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.