Glazed Apple Pan Pie

5 cups all-purpose flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 cups shortening
2 egg yolks
2/3 cup ice water

FILLING:
14 cups thinly sliced peeled tart apples
4 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons milk

GLAZE:
1/2 cup confectioners' sugar
1 tablespoon water
1/8 teaspoon vanilla extract

In a bowl, combine flour, sugar, salt and baking powder. Cut in
shortening until crumbly. Beat egg yolks and water; add to flour
mixture, tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one half to fit the bottom and up the
sides of an ungreased 15-in.x 10-in. x 1-in. baking pan.
Toss apples with lemon juice and vanilla; set aside. Combine sugars,
cinnamon and salt. Place half of the apples over crust; sprinkle with
half of the sugar mixture. Repeat; dot with butter.
Roll out the remaining pastry to fit top of pie; place over filling.
Seal and flute edges. Brush with milk.
Bake at 375° for 50-55 minutes or until golden brown. Cool for 10
minutes. Combine glaze ingredients; drizzle over pie.