Sorry to throw numbers at you again, but heed Maylar's warning... and probably a bit of explanation is worthwhile.
Bottling at 1.010 and letting the cider fully ferment would typically result in 5 volumes of CO2 in the bottle. At room temperature, say 25C, this would be a pressure in the order of 80psi. On a hot day, say 30C, this would increase to 90psi and on a real stinker of 40C you would be approaching 130psi because more CO2 is driven out of solution and builds up as gas (and hence pressure) in the bottle air space as the temperature rises.
So what does this mean? Bottles are batch tested to pressure standards when they are made, but this testing is by statistical random sampling of the batch such that not every individual bottle is tested. Authorities such as the US Department of Commerce set "standards" like 200psi for non reusable bottles and this figure is fairly typical of other standards. However, there are studies that show the spread of performance of individual bottles in a batch can be as high as 50% because although modern bottle making is a well controlled process, there are always variables that can't be completely controlled and sub standard bottles do get through. This means that although the sampling of bottles in a batch might allow it to pass the "standard", there could be a small number of individual bottles that weren't tested and could only withstand 50% of the test pressure (say 100psi). Although this is quite uncommon, it could be one of the bottles that you happen to use.
This can be seen from time to time in a process like beer bottling where "bottle bombs" go off during production line heat pasteurising.
Stresses build up in glass over time. If a bottle is subjected to excess pressure for a short period of time (such as during heat pasteurisation) then the pressure is returned to "normal" when it cools down, often no harm is done since the released CO2 is absorbed back into solution and the pressure drops. However if the pressure is maintained then stresses may reach a critical level (usually at corners, changes in thickness, nicks, scratches, etc), resulting in BOOM.
So bottling in commonly recycled bottles (such as beer bottles) at 1.010 and then letting the cider fully ferment is taking it very close to worst case danger territory.
Edit: It occurred to me that I should add this edit in order to avoid any confusion. When I said that I will sometimes bottle at 1.010, it is to retain some sweetness because I will then aim to heat pasteurise at 1.006. That is a level where there is still 15g/litre (about 3 tsp per litre) worth of unfermented sugar left in the cider which won't be converted to alcohol and CO2 because heat pasteurising kills the yeast and stops the conversion process. Also there has only been 0.004 worth of CO2 built up in the bottle between 1.010 and 1.006 which equates to 2 volumes of CO2 (about the same as beer etc).
I guess a word of warning is that trying to heat pasteurise at the right point can be a bit tricky. I "cheat" and don't actually measure the 1.006 but monitor the CO2 buildup using a bottle with a pressure gauge fitted. This tells me when 2 volumes of CO2 has been reached (which coincides with about a 0.004 change in SG). This can also be estimated by filling a soda bottle and using the squeeze test... when it is firm it is carbonated to around 2.0-2.5 volumes. I am not really aiming for a particular level of residual sugar, just the sort of sweetness that others like, and this approach works for me. Others will let the cider fully ferment then add the required amount of sugar to achieve the same result.
So, taking your earlier comment about some folks making it complicated, it really isn't. You can get there just using a few "rules of thumb" as long as you understand what is behind them.
