Apple Slab Pie

1 box refrigerated pie crusts, softened as directed on box
1 c. sugar
3 T. flour
1 t. ground cinnamon*
1/4 t. ground nutmeg*
1/4 t. salt
1 1/2 T. lemon juice
9 c. thinly sliced apples, I used honeycrisp or fuji, I left the peeling on
Glaze:
1 c. powdered sugar
2 T. milk

Heat oven to 450. Remove pie crusts from sleeves and unroll. Stack one on top of the other and roll out to a 17x12" rectangle. Place in 15x10x1" jelly roll pan. Press into corners. Fold extra pastry under, even with the edges of pan. Crimp edges. Combine sugar, flour cinnamon, nutmeg, salt & lemon juice. (*may use 1 1/4 t. apple pie spice instead, if desired) Stir in apples to coat. Spoon apple mixture into pan. Bake 33-38 minutes until crust is golden brown and filling is bubbling. Cool 45 minutes. Combine powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes. Serve with vanilla ice cream. 1st picture before glaze added. 2nd picture with glaze.