Preheat the oven to 425°F (220°C) and take out a package of pie crusts.

Lightly dust a clean surface with flour and unroll the pie crusts on top of each other.

Roll the crusts into a rectangle about 17 by 12 inches.

Fold the rolled crust in half, then fold it in half again. Transfer it to a jelly roll pan (15 by 10 by 1 inches).

Carefully unfold the dough and press it gently into the pan.

Trim the edges if necessary, fold the crust underneath, and decorate as desired. You can use a fork to create a pattern if you have little excess crust.

Place the pan in the refrigerator while you prepare the filling.

In a bowl, mix together 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, salt, and flour.

Add in the butter and use a pastry cutter or your fingertips to blend until the mixture is crumbly.

Chill the topping in the refrigerator.

In a small bowl, whisk together granulated sugar, brown sugar, flour, salt, and a pinch of cinnamon and nutmeg.

In a large bowl, place the sliced apples and drizzle lemon juice over them. Toss to coat the apples evenly.

Sprinkle the sugar mixture over the apples and stir to combine.

Remove the crust from the refrigerator. Spread the apple mixture evenly over the crust.

Take the topping from the refrigerator and sprinkle it evenly over the apples.

Bake the pie for about 40 minutes, covering it loosely with foil for the last 10 minutes to prevent over-browning.

The pie is done when the apples are tender when pierced with a toothpick. Remove it from the oven and let it cool slightly.

For the Glaze (or serve with vanilla ice cream):

In a bowl, whisk together powdered sugar and half-and-half. Add more half-and-half, one teaspoon at a time, until the mixture is thick but pourable.

Transfer the glaze to a resealable sandwich bag and cut a small tip from one corner to drizzle over the pie.

Slice the pie into squares and serve warm.