Prepare the Cinnamon Roll Pie Crust:

• In a large bowl, whisk together the flour and salt.
• Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Gradually add ice water, mixing just until the dough comes together.
• Divide the dough in half. On a lightly floured surface, roll each half into a rectangle about 1/4-inch thick.
• Brush each rectangle with melted butter.
• In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
• Starting from the short end, tightly roll up each rectangle into a log.
• Wrap the logs in plastic wrap and refrigerate for at least 30 minutes.

Assemble the Pie:

• Preheat your oven to 425°F (220°C).
• Slice one of the chilled dough logs into 1/4-inch thick slices. Arrange these slices in the bottom and up the sides of a 9-inch pie dish, pressing them together to form a cohesive crust.
• In a large saucepan over medium heat, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Cook, stirring frequently, until the apples begin to soften, about 10-15 minutes.
• Pour the apple filling into the prepared pie crust. Dot the top with small pieces of butter.
• Slice the second dough log into 1/4-inch thick slices. Arrange these slices over the apple filling to form the top crust.
• Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pie to cool completely before slicing to ensure the filling sets properly.