Instructions: Set aside pie shell until thawed.

Combine remaining ingredients and mix well. Spoon into 9- or 10-inch nonstick pie pan; flatten the mixture with the back of a spoon. With a sharp knife, cut the pie pastry into 1/2-inch-wide strips. Put the middle (longest) strips over the middle of the pie filling. Continue to add the strips, spaced about 3/4 inch apart, until the filling is covered in a criss-cross latticework of pastry. Press the edges to the pie pan with a fork. Trim off any overhanging pastry.

Bake pie in a preheated 425 oven 25 to 30 minutes, or until the pastry is golden. Cool completely before cutting.

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