Directions

1. 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.
2. In a large bowl stir together 1 cup of the flour plus brown sugar, granulated sugar, cinnamon and salt; cut in butter with a pastry blender until crumbly. Stir in almonds.
3. In another large bowl toss together 1 cup of the flour mixture, apples and remaining 2 tablespoons flour. Spoon into piecrust. Top with remaining flour mixture; cover loosely with foil.
4. Place pie on lower oven rack; bake 15 minutes. Reduce oven temperature 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 ice cream and pastry leaves, if desired.