All of the King Arthur flours are of high quality, and generally better than the competing brands. I don't know what the protein content of the Albertson's AP flour is (the label isn't accurate enough to calculate the percent), but I am willing to bet that that the KAAP is higher than the Albertson's brand.
As far as use of vital wheat gluten is concerned, you would perhaps do better to supplement the KA bread flour, which is also sold at the retail level, rather than the KAAP. The gap between the KA bread flour and KASL is simply smaller. Supplementing either flour with VWG will help in certain respects, mainly in the chewiness of the crust and its color, but it won't help with improving crispiness to any significant degree. A KAAP or KA bread flour supplemented with VWG, even in the right quantity, will not be identical to the KASL.
I have entered several posts on the forum involving use of VWG to supplement other flours, mainly at the Lehmann thread, where I was trying to make NY style pizzas. You might find it helpful to take a look at one such post where I described my efforts to use both VWG and dried dairy whey to improve all-purpose flour for use in making the NY style dough. The post is Reply # 205, at page 11, at http://www.pizzamaking.com/forum/index.php/topic,576.200.html
. I also describe there how to calculate how much VWG to use and how to incorporate it into the basic dough formulation. I usually use the calculated amount, but you can experiment with using a bit more or less to see how much improvement you achieve.
BTW, where do you live? Maybe there is a local bakery or foodservice distributor near you from whom you may be able to get the KASL. It is a better choice than using a flour supplemented with VWG.