Instructions: Set pie shell aside until completely thawed.

Peel and core apples; slice thin. Combie with remaining ingredients and mix well. Spoon into a larger, 9- or 10-inch, nonstick pie pan.

Remove the pastry from its foil pan by gently folding it into quarters. Center the mid-point over the apple filling and unfold, so the pie is covered with a top crust. Press the edges of the pastry to the pie-pan rim with the tines of a fork. Make a few gashes in the crust to vent steam.

Place in preheated 450 oven and bake for 20 minutes. Reduce heat to 325 and bake an additional 30 to 40 minutes, until crust is golden and apples are tender. Allow to cool completely before cutting in wedges to serve.

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