Wash your apples very well, and, leaving the skins on, cut them around the core, into quarters.
This is my mandolin. The mandolin is basically a blade that you can adjust, so that you get even cuts of whatever food you run over it. I usually use it for potatoes, but I'm starting to use it more and more for other things. You do have to be very careful, though, because the blade will cut you! The mandolins come with a hand guard, but I have no idea where mine is, so I just go very slowly with it. As you slice your apples, put them in the water/sugar/lemon juice liquid. After all of your apples are cut, bring the water up to a soft boil, and boil the apple slices for 2 minutes; you want them to just be softened, but not falling apart cooked.
Once your apples have cooked for 2 minutes, carefully drain them off, and lay them out on a large baking sheet, lined with paper towels. You need for these apples to be dry. Wait a couple of minutes for them to cool down enough to be handled, this really won't take very long.
Apples all laid out, cooling/drying. I ran out of room on my baking sheet, so I just laid the rest of them out in my colander. I pressed a paper towel up against the exposed sides of the apple slices, making sure they were good and dry!
Now then, while your apples cool, turn our attention to the pie crust, and go on and get your oven preheating to 425*. I used a homemade crust, but please feel free to use a store bought one! You can find them in the refrigerated area, normally where the canned biscuits are. You want to roll your crust out, into a rectangle, roughly 10" x 12". You can trim the crust edges off, to make a true rectangle, but it really doesn't matter to have an oval/rectangle shape!
Once your dough is ready, cut horizontal slices off of it, about 1/2" thick. Lay your apple slices onto your crust slices, slightly overlapping. Once your slices are on there, simply roll all of this up, on top of itself! You should be able to get roughly 6-7 apple slices on each piece of pie crust, depending on how wide you rolled your pie crust out.
I actually had a couple of crust stripes leftover, which I baked up as a little snack for myself! Yum! Look how pretty these are!! I will say, I wanted to have a pink colored apple skin for my roses, but the green of a Granny smith, or a yellow of a Golden delicious would be very pretty, too!