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Spray the bottom of a large roasting pan with Pam. Mix piecrust ingredients in a bol until balled. Roll until thin. Roll up on rolling pin to transfer to roaster. Unroll as you place the rolled dough gently in roaster. Crust will lay up and over the sides of the pan. Stir together apples, brown sugar, cinnamon sugar, and lemon juice. Spoon onto crust in bottom of pan. Top with pats of butter. Wrap crust over top of apple mixture from both sides. Add 1 qt of water (2 in. deep) to pan and bake uncovered at 325 degrees until browned 45-60 minutes. After about 30 minutes, spoon juice over the roll to moisten crust every 15 minutes or so. Serve warm with ice cream.
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