Heat oven to 425.

Place 1 of the pie crusts in 9″ glass pie plate and press firmly against the sides and bottom of the plate. Take a knife and run it along the top of the pie plate to remove any excess crust hanging over the edge.

Mix the rest of the ingredients together in a large spoon, stiring gently

Fill the crust with the mixed ingredients.

Top the ingredients with the second crust. Take the excess top crust and tuck in down the outside ege of the bottom crust. Press edges together to seal it. You can make any kind of edge you like but I like to pinch it up all the way around

Cut shapes or slits in the top of the crust to vent it. I do 4 elongated oval slits around the center.

Bake for 20 minutes and then place foil strips around the edge of the pie so it doesn’t burn the edge. Bake for another 20 – 25 minutes.