A few things I do.
I add between one to two cans of apple juice concentrate to back sweeten and boost the apple flavor. (I cold crash, and keg carb, then bottle that way). But it should also work if your heat pasteurizing.
Also, as noted above, time and patience is required. I find the apple flavor starts coming out at around month 4-5, and it is ready to drink at month 7 on for a dry apple cider with around 9% ABV and above. Lower ABV's will be ready sooner.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.