Apple pie is my son Ryan’s favorite dessert.  Grandma Myers served apple pie with a slice of cheddar cheese for dessert. However, nothing beats warm apple pie served ala-mode with a scoop of vanilla ice cream. Try combining more than one variety of apples for a richer apple flavor. I also like to add a little bit of brown sugar and almond extract to make a more flavorful, and best apple pie ever.

All-American Apple Pie

Ingredients:

Classic Pie Pastry for one 9 inch double-crust pie

Filling:

1¼ cups granulated sugar

¼ 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 (8 Granny Smith apples, or, 6 Granny Smith apples and 2 Braeburn apples)

½ teaspoon pure almond extract

Topping:

Approximately 1 teaspoon milk (preferably whole 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 mixing 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 with a wooden spoon 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. Using a pastry brush, lightly brush milk or half and half over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.
   
   Bake:
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. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
   

7. Remove from oven. Cool on a wire cooling 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 or whipped topping on top, or serve ala-mode with vanilla ice cream.
   
   Makes 6 to 8 servings.
   
   TheBakingPan.com

_______________________________________________________