bake until the pastry is nicely golden and the apples are tender when checked with a fork, 35 to 40 mins longer. 5. Remove the pie from the oven. Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry. Cool the pie on a wire rack; then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like. ----