For the Pastry Crust:

1. Whisk together the flour and salt in a large bowl.
2. Using a pastry cutter, cut the butter into the mixture until it is broken into pea-sized pieces all coated in flour.
3. Add water, and use your hands to softly knead until a dough forms, adding more flour if needed. Do not over-knead the dough.
4. Form the dough into a disc and cover in plastic wrap. Refrigerate for about 45 minutes to 1 hour, until the butter has re-hardened.

To Assemble and Bake:

1. Preheat oven to 350°F. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes.
2. Roll pastry dough out on a floured surface until is 1/8 inch thick. Cut out circles using a cookie or biscuit cutter that is about 3 to 3 1/2 inches in diameter.
3. Quarter the apples and cut into thin, even slices. Arrange in any design you prefer, such as a fan. Lightly brush the exposed flesh of the apples with lemon juice.
4. Arrange apple slices on top of dough rounds. Sprinkle the top of the apples and the exposed pastry with turbinado sugar and cinnamon.
5. Bake for 30-45 minutes, until the pastry turns lightly golden brown and the apples have shriveled slightly. Serve warm.