5.1 Make the Pie Crust

1. Combine dry ingredients: Flour, salt, sugar – whisk in a bowl.

2. Cut in fats: Add cold butter (and shortening if used). Use a pastry cutter or fingers until pieces are pea-sized.

3. Add water: Sprinkle ice water a bit at a time, stirring lightly until dough holds.

4. Divide & chill: Split into two disks, wrap, and refrigerate at least 1 hour (or overnight for ease).

5.2 Prepare the Filling

1. Peel and slice apples: Aim for ¼-inch thickness.

2. Toss apples with flavorings: Brown sugar, spices, cornstarch, lemon, vanilla. Set aside 20 minutes to macerate—this helps soften them and brings juice out.

5.3 Roll & Fill the Pie

1. Preheat oven to 375°F. Arrange rack in lower third.

2. Roll bottom crust on a floured surface to 12 inches. Transfer into a 9-inch pie dish with slight overhang.

3. Fill with apples: Mound evenly, letting juices pool on top.

5.4 Add the Top Crust or Lattice

1. Option A: Solid top crust – Roll a second disk, cut vent slits or use a branded pastry wheel.

2. Option B: Lattice – Roll and cut dough into ¾-inch strips; weave into lattice over filling.

3. Trim & crimp edges neatly.

4. Brush with egg wash and sprinkle coarse sugar if using.

5.5 Initial Bake

• Place pie on a foil-lined baking sheet and bake 20 minutes at 375°F.

• Mid-bake, tent edges with foil to avoid overbrowning crust while center finishes.

5.6 Make the Glaze

1. In a small saucepan, whisk cider with sugar.

2. Add cornstarch in a slurry with 1 tbsp cider to prevent lumps.

3. Bring to a simmer, whisk constantly until thickened (about 2 minutes).

4. Remove from heat, swirl in butter for shine.

5.7 Glaze & Final Bake

• Remove pie, brush glaze over crust and exposed apple areas.

• Return to oven and bake 15–20 more minutes until juice bubbles thickly.

• Let cool at least 2 hours; juices set and glaze firms beautifully.