1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 ½ tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1cup powdered sugar
1 Heat oven to 450°F.
Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
2 Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
4 Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.