Recipe#001: Joan's Thanksgiving Day Deep Apple Pie

Firstly, go apple picking on a long weekend.
Preferably; 'Canadian Thanksgiving Day' weekend. [October] Why? Because it's a family tradition to do so and apples are just ready for picking by then and the leaves are just starting to turn.
Pick a bushel basket full of the Spy variety of apple. They last longer and are great for baking because they're tart and hold their shape very well after cooking.
For those in the UK, use a fresh Brambley apples mixed with a Granny Smith or two to hold it's shape.

Hint-*You can use prepared pastry or use Joan's Pastry recipe.
Joan freezes her pie dough and thaws it in the fridge over night and removes it in the morning, ensuring the dough's at room temperature, just before use.

Ingredients:

Pastry at room temperature.- Enough to line and cover a 10-inch glass pie plate
Select 6-7 large Spy apples
Juice from one lemon
3 tablespoons soft butter
2 tablespoon of sugar
1,1/2 teaspoons of cinnamon
1/4 cup of milk

Instructions:

Peel and cut/slice apples into a large bowl.
Add lemon juice and sprinkle with sugar and cinnamon and mix to coat all the apples.-*The lemon juice helps prevent discolouration of the apples.
Roll pastry and line a high-sided 10" pyrex pie dish.
Pour the apple mixture into the dish.
Dob the butter over the apple mixture.
-*[Add nuts, maple syrup or currants if desired]
Roll and cover pie with remaining dough brushing milk between pastry layers
Brush milk on pie crust and sprinkle with sugar

Bake at 400º [F] for 10 minutes, then at 350º [F] for 35 minutes or until crust is glazed a deep golden brown.

Serve hot with fresh whipped cream, a slice of mature Canadian cheddar or vanilla ice cream.

Happy Thanksgiving Day indeed!