Preheat the oven to 425.
Use your favorite pie crust recipe and put into a 9 inch pie pan.
Trim the overhang to even with the top of pie pan.
Set another rolled out crust aside.
In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts. Cover the pie with the top crust (or make a lattice) Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.
Crimp the crusts together all the way around. Make three slits in crust, or none if using lattice.
. Sprinkle the top with a little sugar. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.