• Gather ingredients before starting the recipe.

Topping

• Combine topping ingredients in a small bowl and whip with a fork until combined.
  
• Line a 10" x 14" cookie sheet with parchment paper or use a non-stick cookie sheet.
• Unroll three pie crusts and spread each with cinnamon, sugar, butter mixture, using the entire amount.
• Re-roll each pie crust and refrigerate the rolls while making the pie filling.

Pie and Filling

• Pre heat oven to 425°F.
• Peel and thinly slice apples.
• Toss apples in lemon juice. Combine flour, sugar and cinnamon and then combine with apples until the apples are evenly coated.
  
• Line another 10" x 14" cookie sheet with parchment paper or use a noon-stick cookie sheet.
• Roll out two circles of pie crust, combining the two, to make one 10" x 14" rectangle
• Lay sliced apples on pie crust in a flat layer from edge to edge,

Assembly

• Slice refrigerated topping crust into 1/4" slices and lay on top of the pie filling.
• Start laying the topping circles on the narrow side so that each pinwheel just touches the next. You should count on 6-7 slices of topping crust per row.
  
• Bake pie for 25-30 minutes or until the top is golden and bubbly.