Unwrap carmels. Put lemon juice in large bowl of water. Peel, core and slice apples, placing them in the lemon water as you go. Place bottom crust in pie pan. Put half the carmels on the crust. Drain the apple slices and place half on the carmels. Put more carmels on the layer of apples, saving a few for the top, top with remaining apples, the place the last of the carmels on the apple slices. Place top crust on, trim off excess dough, turn in and crimp. Make holes for the steam to escape. Bake in a preheated 325 oven for an hour, or until the crust is golden. Remove from oven, dust with sugar, return to oven for 10 minutes, then cool on rack. Serve warm.