The recipe I use was adapted from Paula Dean:
I like to use a mix of different kinds of apples, since it adds to the texture and taste. I also like Paula's recipe, because it focuses on the Apples. When you buy a pie at the store, there is so much "juice" with the apples, sometimes that gunky stuff overpowers the apples. When you mix up this recipe, it makes a nice juice on its own, and when you add the flour, it helps to bind the apples a little, but its still 90% apple. The lemon helps the apples from browning, and gives it a nice bright flavor.
Normally, I make a lattice top, which gives it an impressive look, that's really not that hard.
After seeing a pie on another site that used cut out stars for the crust, I wanted to try it, but since apple pie says fall to me, I used mini leave cookie cutters and layered those on top, overlapping a little.
It took a little more time, since I had to re-roll out the scarps to have enough to cover the pie, but I was very please with it, and it looks so pretty.
I do think it would be prettier with a darker filling, maybe for a blueberry or Cherry pie. The color of the apples and the crust make it a little blending.