Mix apples, sugar and flour. Roll out half of dough; fit into 9-inch pie pan, allowing dough to overlap edges by an inch or so. Turn apple mixture into pastry. Dot with butter and red cinnamon candies. Drizzle on lemon juice.
If desired roll out remaining dough and cut 1/2-inch strips with pastry wheel. Lay lattice strips across top, weaving over and under if desired. Fold bottom pastry over strips and crimp edges to seal.
If you do not wish to make a lattice top crust you may use a standard top pie crust but be sure to make cut outs or large slits in this crust to allow steam to escape while baking.
Bake at 425 degrees for 45 minutes, or until apples are tender.