Caramel Apple Cobbler with Toasted Pecan Ice Cream

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• ½ cup butter
• 12 large Granny Smith apples, peeled and sliced
• 2 cups sugar
• 2 tablespoon lemon juice
• 1 (15 ounce) package refrigerated piecrusts

• 2 pints homemade-style vanilla ice cream, softened
• 1 cup chopped toasted pecans

1. Melt butter in a large Dutch oven over medium-high heat. Add apples, sugar and juice, cook, stirring often, 20-25 minutes or until apples are caramel colored. Spoon into a shallow, greased 2-quart baking dish.
2. Unroll 1 pie crust; cut into ½ inch strips. Arrange strips in a lattice design over filling; fold edges under.
3. Bake cobbler at 425 degrees for 20-25 minutes or until crust is golden. 
4. Serve warm with Toasted Pecan Ice Cream.

1. Stir together ice cream and chopped pecans.
2. Freeze 4 hours.