Part 3/13:
The sliced apples are seasoned with spices and sugar and cooked in large rotating drums under controlled steam pressure—a process capable of handling up to 5 tons at a time. The importance of keeping ingredients cold during crust preparation is highlighted, as it creates steam pockets that give the crust its desirable flaky texture. Massive rollers then evenly roll out dough into precise sheets, which are cut into circles appropriately sized for pies, with edges slightly overhanging to allow for sealing.