– Put the pastry in a baking pan, cover with a buttered paper, strew the peas and bake for 15 minutes. Remove the paper and peas.

– Fill the cake with the apple puree. Peel, seed and slice the apples, dip the slices into a portion of the lemon juice, put on the pie. Bake for 10 minutes. Cool.

– Combine the jam, water and the remaining lemon juice, warm up without bringing to the boil. Butter the pie surface. Decorate with the chantilly when serving.