Preheat your oven according to the pie crust cooking instructions. Spray your pie plate with PAM and lay pie crust into bottom. Poke your pie crust with a fork and bake for as long as instructions allow (Pillsbury crusts bake at 450 degrees for 10-12 minutes and need to cool completely before adding filling).

Start peeling and cutting all your apples and setting them aside in a bowl. I used 7 large gala apples, using larger apples makes peeling go faster.

Once all apples are cored, sliced, and peeled, put them in a bowl. In the bowl add sugar, brown sugar, and cinnamon. You may need more or less of each ingredient depending on how large of a pie you're making.

Once your pie crust is cooked and cooled add your apples to the pie pan.

In a separate bowl, melt butter and add melted butter to the cake mix and stir til it's crumbly.

Top your apple pie with the cake and butter mixture evenly. Avoid dropping large chunks of the mix on the pie...it should be small and crumbly.

Bake the pie at 350 degrees for 45-60 minutes until the pie is golden brown on top and bubbly on the sides. Test apples to make sure that they are cooked all the way, you may need to adjust the time a little bit if needed.