Preheat your oven to 400℉ and position the oven rack in the lower third.

Lightly flour a work surface and unroll the two thawed pie crusts, stacking them on top of each other.

Roll the dough into a 17”x14” rectangle using a large rolling pin.

Transfer the dough to a quarter sheet pan. Press it into the corners, letting the excess hang over the edges.

Fold the dough edges toward the center of the pan to create a lovely crust edge, and use an overturned spoon to make decorative indentations.

Pour the two cans of apple pie filling into the pie crust.

In a medium mixing bowl, combine the flour, brown sugar, nutmeg, and cinnamon.

Cut the cold butter into small cubes and add it to the bowl. Use your fingers or a pastry blender to combine until you achieve a crumbly texture.

Sprinkle this crumbly topping over the apple pie filling.

Bake for about 45 minutes or until the crust is golden brown and the filling is bubbly.

Serve warm or at room temperature—enjoy!