Pompe aux Pommes

For the Pastry

• 12 oz (350 g) flour, sifted
• Pinch of salt

First make the pastry. Mix the flour, salt and butter together with your fingertips. Add enough water to make a firm but not sticky dough. Don’t handle any more than necessary. Roll into a ball and leave in the refrigerator for 1 hour.

Pour the lemon juice over the sliced apples and toss until each slice is coated.

Roll out two thirds of the dough on a floured board and carefull