Preheat oven to 450°F. Fit 1 piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp; set aside.
In a large bowl stir together 1 cup of the flour plus brown sugar, granulated sugar, cinnamon and salt; cut in butter witha pastry blender until crumbly. Stir in almonds.
In another large bowl toss together 1 cup of the flour-sugar mixture, apples and remaining 2 tablespoons flour. Transfer apple mixture to piecrust. Top with remaining flour-sugar mixture; cover loosely with foil.
Place pie on lower oven rack; bake 15 minutes. Reduce oven to 350°F and bake, uncovered, 35 to 40 minutes more. If desired, cut leaf designs from remaining piecrust; bake. Let pie cool slightly. Serve warm, topped with pastry leaves and ice cream, if desired.
|Serving Size 1/8 of recipe|
|Amount Per Serving|
|Calories 509||Calories from Fat 206|
|% Daily Value*|
|Total Fat 23g||36%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 75g||25%|
|Dietary Fiber 5g||20%|