Hello from LakeLady

Well for the first post I'll just say that pie for breakfast is a good thing and in moderation, will be appreciated by all. When my kids were young and going to three different schools, sometimes left over pie and a glass of milk had more appeal than cold ceral....they all grew up to be strong and healthy.

Pie of the day, apple, . use your favorite pie crust
I use a 6-8 cup mixing bowl
Step one:

•  6-8 med sized apples  (mix up the types of apples, sweet and tart)

Peal, core then quarter each apple (I'm going to assume you know how to do this).  Each quarter then should be sliced into small triangle, about 1/8 of an inch, not too thin, so instead of long ways , cut the quarter the short way, across the width, does that make sense?  Maybe I'll have to get a web cam and send a pic for you... anyway, once you have about 4-5 cups of apples sliced, for a nine inch pie

Step 2:

• 1 cup of sugar
• 2-3 Tablespoons of white unbleached flour or corn starch
• 1/4-1/3 cup of juice or water (see comments below)
• 1/4- 1/2 teaspoon of cinnimon
• several grates of nutmeg fresh or less than 1/8 teaspoon
• small pinch of salt
• several grates of fresh ground pepper or VERY small pinch

mix in a two cup measure cup, the sugar, now if you like a really tart pie or have really sweet apples, just adjust it to taste, the 2-3 tablespoons of either flour or corn starch, I have mixed it half and half when I have been short either one, and it works fine. Once you have all the dry ingrediants in the cup, stir in the juice or water with a table knife, not a spoon.  Now this is the trick, you need about 1/4 - 1/3 cup of a tart juice (I love using a Tangelo for the juice, but you can use a med size orange or lemon) It should be thick like a slurry, not soupy.  Mix it good, then pour it over the apples and gently stir. 
Let it sit on the apples while you make or prep the crust.
Pour the apples into the bottom crust, dot with 6 small dots of salted butter about 1/2 teaspoon per dot,
cover with top crust, make sure the sides are sealed and there is ample "steam" slits or holes towards the middle of the top crust.

I generously sprinkly white sugar all over the top and bake in a 350-375 degree oven, if you bake at 375, keep a close watch at about 40 min.  At 350, it takes over an hour, but you usually come out with a great bottom crust, I do always use a glass pie dish, the pie just seems to come out better....well good luck, next time we'll talk pie crust.