12 medium-size apples, peeled, cored and thinly sliced
1/4 cup coarsely chopped walnuts
2 cups sugar
2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon lemon juice
Pastry for 2 double crust 9″ pies
4 tablespoon butter
GLAZE
3 tablespoon lemon juice
1-1/2 cups powdered sugar
1/2 cup chopped walnuts
Combine first 6 ingredients, mixing well. Set aside. Roll out half the pastry, to fit an 11×15-inch rimmed baking sheet. Place pastry on sheet and cover with apple filling to within 1/2 inch of edge. Dot with butter. Roll out remaining pastry and place over apples. Turn edges of bottom pastry over top and flute or pinch edges to seal; prick top with fork or knife in several places. Bake in 350 degree F. oven for 1 hour, or until apples are fork tender and crust is golden brown.
Meanwhile, in a bowl, mix the 3 tablespoon lemon juice with powdered sugar. Spread icing over hot pastry; sprinkle with the 1/2 cup of walnuts, which have been finely chopped. Let cool; cut into 24 bars.