I don't have my recipe book on hand, but this is my general apple pie mead (it varies batch to batch.
Unlike my other meads, I only do one gallon batches (I only drink it on Thanksgiving)
Go to Earthfare (or whatever whole foods store is in your area) and buy two 1-gallon glass jugs of apple juice/cider.
Drink one and then clean/sanitize.
Add 1.5 lbs of honey and the other gallon of apple cider (because of the sugar content of the juice, I cut my ratio of honey to water in half) to the 1-gallon jug.
*I use the no-heat method of making mead.
Put on the cap and shake vigourously.
Carefully remove the cap.
Pitch a rehydrated dry champagne yeast....
I HIGHLY recommend the staggered yeast additions.
*For a five-gallon batch I do a two to one DAP (diammonium phosphate - yeast nutrient) to Fermaid (energizer) ratio. For a five-gallon batch, I will add 1 tsp during my yeast pitch. 1 tsp after 24 hours, 1 tsp after 48 hours, and 1 tsp after 72 hours. Each time I will heavily stir the must to degas the carbon dioxide from the jug.
**Side note: the bung for your carboy will be too big for the jug. I forget which size will fit it, but you can bring the jug to your local homebrew supplier.
....Primary will be done in a week. I''l transfer back to the other jug and let sit in secondary for a few months, and then rerack onto whatever seasonings I want. Personally I don't recommend a lot of spices, but it depends on you. Typically I'll throw in a cinnamon stick for two weeks to a month and then bottle. You can also add a vanilla bean, allspice, and all that good stuff.
Once you have reached your desired spice level, depending on when you plan on drinking it, you might want to overshoot your spice level because you'll lose some of that flavor depending on how long you bottle age.
Then I'll throw it in four wine bottles, cork, let sit upright for 72 hours, and then bottle wax.
It really makes for a great gift to your whichever of your relatives your visiting.
I personally recommend the dry champagne yeast because I don't like it sweet. I prefer to have a nice dry, crisp apple flavored mead but its totally up to you. The apple flavors will definitely stick around.
Hope this helps!