Preheat the oven to 400℉. Move the oven rack to the lower third of the oven.

Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.

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

Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.

Roll the crust edges toward the center of the pan to create an edge. Using an overturned spoon, make a decorative indentation.

Pour two cans of pie filling into the pie crust.

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

Cut the cold butter into cubes and add to the mixing bowl. Using your hands or a pastry blender, combine ingredients to form a crumbly texture.

Sprinkle the topping over the apple pie filling.

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

Serve warm or at room temperature.