Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. You're basically making a jelly roll, only with apples as the filling. Cut the dough from top to bottom into four strips, each about 4 inches wide. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Remove the first disk of dough from the refrigerator. Preheat the oven to 400 degrees F and set a rack to the middle position. Stir well, then let sit at room temperature until the dough is chilled. Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon.
Wrap in plastic wrap and refrigerate for at least 30 minutes. Gather the dough into a ball, then divide in half and press each piece into a disk. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. If needed, add more ice water, one tablespoon at a time.
Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined.
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