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Ingredientes
- 1/2 c. butter or possibly margarine
- 12 lrg Granny Smith apples peeled, sliced
- 2 c. sugar
- 2 Tbsp. lemon juice
- 1 pkt refrigerated piecrusts - (15 ounce)
- 2 pt homemade-style vanilla ice cream softened
- 1 c. minced toasted pecans
- 1/4 c. bourbon
Direcciones
- Heat butter in a large Dutch oven over medium-high heat. Add in apple, sugar, and lemon juice; cook, stirring often, 20 to 25 min or possibly till apple is caramel colored. Spoon into a shallow, greased 2-qt 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 min or possibly till golden brown. Set aside to serve with cobbler. Bake cobbler at 425 degrees for 20 to 25 min or possibly till crust is golden brown. Serve hot with pastry strips and Bourbon-Pecan Ice Cream.
- For Bourbon-Pecan Ice Cream: Stir together all ingredients; freeze 4 hrs. (Makes 2 pints)
- This recipe yields 8 servings.
- Comments:This recipe was inspired by an applesauce pie with hard sauce which Test Kitchens staffer Mary Allen Perry enjoyed at her grandmother's house as a child. For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 8 servings | |
| Calories 520 | |
| Calories from Fat 149 | 29% |
| Total Fat 17.22g | 22% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 85mg | 4% |
| Potassium 361mg | 10% |
| Total Carbs 92.91g | 25% |
| Dietary Fiber 7.9g | 26% |
| Sugars 81.62g | 54% |
| Protein 1.58g | 3% |
