All-American Apple Pie

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All-American Apple Pie
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.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
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
  • ⅛ 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
Instructions
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:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and salt. Set aside.
  2. 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.
  3. 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:
  1. Using a pastry brush, lightly brush milk or half and half over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.Apple Pie
  2. Bake: 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.
  3. Remove from oven. Cool on a wire cooling rack before cutting and serving.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
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.