pkg. (15 oz.) refrigerated pie crusts (2 crusts)
egg, lightly beaten
cup powdered sugar
Preheat oven to 400*. For crust and filling, let crust stand at room temperature for 15 minutes. Combine sugar, cinnamon and salt in bowl; set aside. Lightly flour cutting board. Roll one pie crust to a rectangle. Fold crust in half then quarters. Place crust on a cookie sheet. Unfold and fit loosely into bottom of pan. Slice apples and then layer apples in even rows over crust. Sprinkle sugar mixture over apples. Roll remaining crust and place over apples. Do not seal edges. Cut several slits in top crust. Brush with egg. Bake 30-35 minutes or until apples are tender and crust is deep golden brown. For glaze: Mix sugar and milk until smooth and drizzle over warm pastry. Cut into squares.