Here’s the recipe for my son William’s Thanksgiving Pie—

Make the filing of equal amounts of Stayman Winesap and Pink Lady apples tossed together with Grade B maple syrup (that’s the dark kind with extra solids). Put the filing in a pie shell and add the lattice top made of butcher cut bacon. The bacon will shrink while cooking, so the ends will initially droop over the edge of the pie shell. Bake in a 350 °F oven until the shell and bacon are done. Put a drip pan under the pie to catch drips from the bacon.