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Caramel-Applesauce Cobbler with Bourbon-Pecan Ice Cream

1/2 cup butter or margarine
12 large Granny Smith or Pippen apples, peeled and sliced
2 cups granulated sugar
2 tablespoons lemon juice
1 (15-ounce) package refrigerated piecrusts

Bourbon-Pecan Ice Cream (recipe see below)

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*F (220*C) for 8 to 10 minutes or until golden. Set aside to serve with cobbler.
4. Bake cobbler at 425*F (220*C) for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.

Makes 8 servings.

Bourbon-Pecan Ice Cream:

2 pints premium vanilla ice cream, softened
1 cup chopped toasted pecans
1/4 cup bourbon

1. Stir together all ingredients; freeze 4 hours.

Makes 2 pints.