1 pkg (14.1 oz) ready to use refrigerated pie crusts (2 crusts)
1 Tbsp butter or margarine
Heat oven to 425
Combine first four ingredients. Let stand 15 minutes.
Line 9 inch pie plate with 1 crust as directed on package for two crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. cut several slits in top crust to permit steam to escape.
bake 45 minutes or until juices form bubbles that burst slowly. Cool.