Cut the chilled butter in with
a knife until crumbly. Work the dough with your hands and add the strained lemon
juice. Once the dough is smooth, let it rest in the refrigerator for one hour.
Peel and core the apples. Sprinkle the insides liberally with cinnamon and sugar.
Roll the chilled dough on a floured surface. Cut a circle from the dough so that
you can wrap the apple like a blanket. To seal the edges of the dough, brush the
slightly beaten egg over the edges and pinch shut.
Place the apple balls on a greased
cookie sheet and brush the surface with the beaten egg.
Bake at 375 degrees F in the middle of a preheated oven (longer for large apples)
until golden brown.