Pastis du Périgord

Combine 300g flour, 150g water, 50g butter, and 3g salt to knead into a smooth, elastic dough.

Let the dough rest at room temperature for at least one hour before rolling it out thinly.

Peel and slice 1000g of apples, then toss them with 100g of sugar, 2g cinnamon, and 50g Armagnac.