Part 4/13:
Filling the crusts involves high-tech dispensers that precisely measure the amount of apple filling for each pie, ensuring uniformity across production lines. Excess dough is repurposed into mini pies or decorative lattice toppings, showing efficient use of materials. The pies are then sealed, glazed with egg washes for a golden finish, and decorated with cutouts—either festive shapes or simple patterns—created via dough presses. In some cases, mass-produced decorated pies are finished with interventions like glitter or special finishes to appeal to seasonal markets.