Heat oven to 350°F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown.
Filling: Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust.
Bake 1 hour or until a pointed knife inserted near center comes out clean.
Remove to a wire rack and cool 1 hour, or refrigerate.
Note: Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings.
Planning Tip: Crust can be decorated as shown (see Note) up to 1 week ahead. Freeze until hard, then wrap and freeze again. Thaw before filling. Pie can be baked up to 2 days ahead. Refrigerate covered.
Calories 253 Fat 9g Saturated fat 4g Cholesterol 60mg
Sodium 209mg Carbohydrate 40g Fiber 1g
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