1 box of refrigerated pie crusts, softened as indicated on the box
1 cup of granulated sugar
3 tablespoons of all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 1 1/2 tablespoons lemon juice
9 cups of thinly sliced peeled apples (9 medium)
1 cup of powdered sugar
2 tablespoons of milk
Heat oven to 450°F. Remove pie crusts from bags. Unroll and stack crusts on top of each other on a lightly floured surface. Roll into a 17×12-inch rectangle. Fit the crust into a 15x10x1 inch pan, pressing in the corners. Fold in the extra crust underneath, even with the edges of the pan. Press the edges.
Mix the granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add the apples to cover. With a spoon, place the apple mixture in a pan lined with crust.
Bake for 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool on the rack for 45 minutes.
Mix powdered sugar and milk until well blended. Sprinkle over cake. Allow glaze to set before serving, about 30 minutes.