Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, stir together remaining ingredients. Spoon into crust-lined pie plate. Top with second crust.
Crimp edges of the crusts together, removing any excess. Use a cookie cutter with serrated edges to cut holes in top crust to allow steam to escape.
Bake 10 minutes. Decrease oven temperature to 350°F. Bake 45 minutes. Cool on cooling rack 30 minutes. Refrigerate 2 hours before serving.