Preheat oven to 350°F.

Remove pie crust from the refrigerator.  Grease a 5–inch iron skillet and lay the pie crust evenly into the skillet allowing the extra pie crust to fall over the edge of the skillet.

Peel, core and slice each apple into 6 wedges for a total of 30 wedges. Blot dry with paper toweling.

In a large bowl, toss apples with flour.

Place one layer of apples into the pan on top of the crust in a circular row, filling the bottom of the pan. Dot apples with one tablespoon of butter cubes.

In a small bowl, combine sugar with cinnamon until well blended. Sprinkle 1/2 of the sugar mixture over the apple wedges in the pie crust.

Layer with remaining apples, sprinkle with lemon juice, top with butter and sugar mixture.

Fold in edges along the inside edge of the skillet. Brush crust edge with milk or cream. Tent foil over the top of apples. Bake 40 to 45 minutes. Remove foil and bake an additional 10 to 15 minutes. Let rest for 10 to15 minutes before serving.