Apple pie is my son Ryan’s
favorite dessert.  Grandma Myers served apple pie with a slice of cheddar cheese for dessert. I didn’t appreciate the combination at the time, but now I realize that cheddar cheese is a wonderful accompaniment to apples. However, nothing beats warm apple pie served ala-mode with a scoop of vanilla ice cream. Combine more than one variety of apples for a richer apple flavor.

Ingredients:

Pastry for one 9 inch double-crust pie

Filling:

1 cup granulated sugar

½ cup firmly packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 tablespoons all-purpose flour

¼ teaspoon salt

8 large apples (6 Granny Smith apples and 2 Braeburn apples)

½ teaspoon pure almond extract

Topping:

Approximately 1 teaspoon milk

Approximately 1 teaspoon granulated sugar

Directions:

1. Preheat oven to 425 degrees F. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.
   
   Filling:
2. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and salt. Set aside.
   
   
3. Peel, core, and dice apples into small pieces, about ¼ inches thick. Toss apple pieces into sugar mixture, stir until well mixed. Sprinkle almond extract over apple mixture, stir until well mixed. 
   
   
4. Spread apple mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
   
   Topping:
5. With your finger, carefully spread milk or half and half over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.
   
   
6. Bake 15 minutes. Reduce oven to 350 degrees F.  Bake an additional 60 minutes, or until the apple juices are bubbling and the crust is a golden brown.

   Hint: About ½ way through the baking time loosely place a piece of foil over the top to prevent the crust from over-browning.

7. Remove from oven. Cool on a wire rack before cutting and serving.
   
   Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
   
   Makes 8 servings.
   
   TheBakingPan.com