PREHEAT oven to 425°F (220°C).
REMOVE pie shells from package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11”(28 cm) in diameter. Cut the crust into ½ (10 mm) strips with a pizza cutter or a sharp knife.
COMBINE fruit and toss with the remaining ingredients. Place in the pastry shell.
WEAVE strips of piecrust on top of pie in lattice fashion. Trim ends of strips flush with edge of bottom crust. Tuck bottom crust over strips and flute edge with floured fork or fingers.
BAKE in preheated oven for 15 minutes. Reduce temperature to 350°F (180°C) and continue baking for 40 minutes or until the fruit is tender. Cover the edges loosely with aluminum foil for the last 20 minutes if the edges start to become too dark.