Peel, core and slice apples. Add sugar and lime juice to stop browning.
Start by flattening the dough with your hands. Then using a rolling pin, roll it out.
When the dough is large enough to drape well over the pie plate, lift it carefully from the rolling area.
Lift the dough carefully to place in pie plate.
The pastry is ready for the apples.
Add flour to apples.
Put the apples into the center of the pastry.
Add cinnamon and dot with butter.
Using the method for making apple tarts that we learned in "The Paris Cookbook" by Patricia Wells: fold over the edges of pastry leaving a hole in the center to allow steam to escape.
The pie is done when the apples are bubbling.
Serve apple pie warm...