Ingredients
14.1ozpie crusts
⅓cupgranulated sugar
⅓cuplight-brown sugarpacked
1cupquick oats
½cupall-purpose flour
¼tspsalt
½cupunsalted butterchilled and diced into small cubes
⅓cupgranulated sugar
⅓cuplight brown sugarpacked
3tbspall-purpose flour
1tspground cinnamon
¼tspground nutmeg
¼tspsalt
1 ½tbspfresh lemon juice
4lbscrisp applespeeled, cored and thinly sliced
1cuppowdered sugar
2tbsphalf-and-half
Preparation
Preheat oven to 425 degrees F.
Remove pie crusts from the package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other.
Roll crust out to a 17×12-inch rectangle. Fold crust half then fold in half again and transfer to a 15x10x1-inch jelly roll pan.
Carefully unfold the dough and fit and gently press into the pan. Fold crust under even with the edges of the pan and decorate as desired. Transfer to refrigerator to chill until ready to fill.
Mix granulated sugar, brown sugar, quick oats, flour, and salt. Add butter and cut butter into mixture using a pastry cutter until crumbly. Transfer topping to the refrigerator.
In a small mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon nutmeg and salt.
Place apples in a large mixing bowl then pour lemon juice over apples and toss to evenly coat. Pour sugar mixture over apples and toss to evenly coat.
Remove crust from the refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie.
Bake until apples are soft: Bake in preheated oven 33 to 38 minutes or until apples are tender when pierced with a toothpick. Remove from oven and let cool until warm.
In a mixing bowl, whisk together powdered sugar and half-and-half, adding a little more until the consistency is thick but runs nicely.
Transfer to a sandwich size resealable bag cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.
