Easy Apple-Cherry Slab Pie

Preheat oven to 375°F. Lightly grease a 15x10-inch baking pan. For filling, stir together the first five ingredients (through cinnamon).

On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the edges.

Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edges of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush lightly with milk and sprinkle with coarse sugar.

Bake 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If needed to prevent overbrowning, cover pie loosely with foil the last 10 to 15 minutes of baking.

For icing, stir together powdered sugar, vanilla, and salt. Stir in enough milk to reach drizzling consistency. Drizzle icing over warm pie. Cool on a wire rack.