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

Flour a work surface lightly. Unroll the two thawed pie crusts and stack them atop one another.

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

Transfer the rolled dough to a quarter sheet pan, pressing it into the corners and allowing the excess to hang over the edges.

Fold the overhanging edges towards the center to form an edge, then use an overturned spoon to make decorative indentations.

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

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

Cut the cold butter into small cubes, adding it to the bowl.

Using your hands or a pastry blender, mix everything together until you have a crumbly texture.

Sprinkle the topping evenly over the apple filling.

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

Serve warm or at room temperature.