Pastry for 2 double crust pies
4 tsp. lemon juice
5 lbs. tart apples, peeled & thinly sliced (about 12 to 15 c.)
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
Confectioners' sugar frosting

Roll out half the pastry into a rectangle and use to line 15 1/2 x 10 1/2 inch jelly-roll pan. Sprinkle lemon juice on sliced apples. Place half the apples in bottom of pastry-lined pan.

Combine remaining ingredients, except apples and frosting. Sprinkle half the mixture over apples in pan. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.

Top with remaining pastry rolled out. Seal and crimp edges. Brush with milk and sprinkle with a little sugar. Cut vents or prick pastry with fork.

Bake for 50 minutes at 400 degrees. When cool, drizzle with confectioners' sugar mixed with milk to make a thin icing.