1. Preheat oven to 425ºF/220ºC. Line a 9-inch pie pan with pie crust. Spoon the 2 cans filling evenly into crust. (For an 8-inch pie, use 1 can fruit filling.)
2. Place top crust over filling or create decorative top crust by using cookie cutters to make shapes and laying directly on fruit filling. Brush top crust with egg white and sprinkle with sugar (optional).
3. Bake in preheated oven for 15 minutes at 425ºF/220ºC. Reduce heat to 325ºF/160ºC and continue to bake for 30 minutes or until crust is golden brown. If top starts to brown to quickly, cover with aluminum foil or pie shields. Remove pie from oven and cool completely on wire rack.
Makes 6-8 servings
Photograph taken by Diana Baker Woodall© 2006
Date: May 8, 2006