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To make the filling: In a large skillet over medium heat, melt the butter. Add the apples and stir to coat. Cook, stirring occasionally, until the apples begin to soften and smell fragrant, 3 to 5 minutes.
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In a small bowl, whisk together the sugar, Instant Clearjel (if using flour, you’ll add it in the next step), spice, and salt. Sprinkle the mixture over the apples and stir to coat. Continue cooking, stirring frequently, until the apples are soft but still hold their shape (they won’t be totally tender), 7 to 10 minutes.
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Lower the heat and stir in the flour (if using), boiled cider, lemon juice, and vanilla. Scrape the bottom of the pan and stir until the apples are evenly coated, 1 to 2 minutes. Remove the filling from the heat and let cool completely. While it cools, make the crust. (Apple pie filling can be made up to 4 days ahead. Store airtight in the refrigerator.)
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To make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry blender or your fingertips, work in the diced butter until it’s in flakes no larger than a dime. Mix in 7 tablespoons (99g) of the water, adding more, 1 tablespoon at a time, until the dough is barely cohesive but holds together when squeezed.
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Divide dough into two pieces, one about twice as large as the other (about 400g and 200g). Pat each piece into a 3/4"-thick disk. Roll the disks on their edges to smooth out any cracks, then wrap each in plastic and refrigerate for at least 30 minutes and up to 2 days (or freeze for up to 2 months; thaw overnight in the refrigerator before using).
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To assemble the apple pie: Preheat the oven to 425°F with a steel or stone in the lower third.
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Working on a piece of parchment, roll the smaller piece of dough into a 10" round. Transfer the dough, still on the parchment, to the refrigerator; cover loosely.
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On a lightly floured surface, roll the larger piece of dough into a 13" round. Transfer to a 9" pie pan; trim the edges to leave a 1" overhang.
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Remove the 10" round from the refrigerator, center the Fancy Foldable Pie Topper on top of the dough, and stamp to create decorative vents. Alternatively, cut the round into strips for a lattice top.
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Transfer the cooled filling into the lined pan, then place the top crust over the apples or arrange the strips in a lattice pattern.
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Bring the overhanging bottom crust over the top crust, then pinch to seal. Make a decorative crimp, if desired.
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Brush the top crust with milk and sprinkle with coarse sparkling sugar.
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Place the pie on a piece of parchment (to catch drips) and transfer to the hot steel or stone. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and bake for about 35 more minutes, covering the edges with foil or a pie shield as needed to prevent it from browning too much. The top crust should be golden brown and the filling should be bubbling through the vents when done.
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Remove the pie from the oven and let cool completely (this will take several hours) before slicing.
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Storage information: Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.
