Every apple pie recipe is great, and the best tasting apple pie is the one that you didn't have to make but get to eat. But, here's a recipe for a more "professional" apple pie; it's the one that is taught in some pastry classes.
Preferable apples to use (in North America) are Northern Spy, Wealthy and Rome Beauty. In the UK, Bramley will do quite nicely. You only use half the sugar to bleed the apples, as using all of it would make a juice too sweet to thicken properly. Much of the pectin in apples, a natural thickening agent, is concentrated just under the skin. So when you peel them, make an effect to remove just the peel and as little of the flesh under the apple as possible. See the entry on "Pie Tips" for giving it a professional look.