Set one pre-cut sheet of parchment paper on your work surface. Lightly flour the paper and your rolling pin, and keep a small glass of ice water nearby. Set the sheet pan above or adjacent to your work area to use as a guide, and so you can easily slide the paper into your pan after rolling.
Remove the larger dough disc from the refrigerator and place on the parchment paper. Set a second sheet of parchment paper on top. Quickly roll into a large rectangle, approximately 20 inches x 15 inches. The dough will overhang the parchment sheet on the long edges, so use extra flour if it begins to stick. You will need to work quickly to avoid the dough getting too warm. Add small sprinkles of flour throughout if your dough gets too sticky, or sprinkle with extra ice water if it gets too dry.
Using the paper to drag the dough, gently slide it into the sheet pan. Make sure and drape the perimeter of the dough so it settles into the edges of the pan. Trim edges of the dough, leaving a 3/4 - 1 inch overhang all the way around. Use ice water to wet edges of bottom crust.
Pour filling into the bottom crust, and spread into an even layer.
Get your second piece of parchment paper, and repeat the same process, rolling the top dough into a 18 inch by 11 inch rectangle. Instead of sliding the parchment into the pan this time, roll the dough around your rolling pin, then unroll and drape over the pie, starting at one long end and finishing at the other, and peel off the parchment last. Your dough may crack and break, which is fine. Use extra dough to fill any holes and seal any cracks. Once it’s done baking you won’t be able to notice any patches.
Using the overhanging dough, fold the bottom crust up and over the top crust, then crimp together to form a seal. Cut several slits into the top crust to allow the pie to vent. Brush with butter or an egg wash if using, then transfer to the pre-heated oven.
Bake for 50 - 55 minutes, or until golden brown and bubbling. If the crust browns too quickly, tent it with foil. Remove from oven and cool on a wire rack until it reaches room temperature.
To make the glaze, in a small bowl mix together apple cider, sugar, and flour, adjusting ingredients until your desired consistency is reached. You want it to be drippable, but not too runny. Drizzle glaze over entire pie or individual pieces. Serve warmed, or at room temperature, with your favorite ice cream or whipped topping.
Pie keeps at room temperature for several days, in the refrigerator for about 5 days, or it also freezes well. If freezing, let pie cool completely at room temperature, then in the refrigerator overnight. In the morning, wrap very tightly in several layers of plastic wrap and freeze in the pan. To defrost, remove from the freezer 5-6 hours before serving. Let sit on the counter with the plastic wrap still on, until it reaches room temperature, about 4-5 hours. Reheat in a 350 degree F oven for 20-25 minutes. Add glaze at the end before serving.