Recipe courtesy of Julian Armstrong, Food Editor, Montreal Gazett.Yield is 6 servings.
Combine the flour and salt in a medium bowl.
With a pastry cutter, cut in the butter until mixture resembles coarse crumbs.
Sprinkle the water over the flour mixture, a tablespoon at a time, stirring with a fork, adding just enough water so the dough holds together.
Shape dough into a ball, press it into a flat disc, wrap in plastic wrap, and chill for 1 hour.
Drizzle lemon juice over prepared apples.
Pack brown sugar into apple centres and sprinkle with cinnamon.
On a lightly floured board, roll pastry into a rectangle, 14- by 21-inches and cut into six 7-inch squares.
Preheat oven to 400 degrees F.
Place an apple in the centre of each pastry square and moisten the 4 corners of the pastry with water.
Lift up and join corners of pastry together to enclose each apple completely.
Pinch edges to seal and twist pastry at the top.
Brush pastry with beaten egg.
Place in a greased, shallow baking pan.
Bake apples in the oven for 30 to 35 minutes or until pastry is crisp and lightly browned.
Serve warm with maple syrup and whipped cream, if desired.