Combine first 6 ingredients in a large bowl; toss gently to coat. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
Unfold piecrust, and place on a lightly floured surface. Roll piecrust lightly to press out fold lines. Place on top of fruit; fold edges under, and crimp. Using a sharp knife, cut 4 (1-inch) slits in top of piecrust to allow steam to escape. Place pie plate on a baking sheet. Bake at 400° for 50 minutes or until crust is golden. Transfer pie to a wire rack; cool completely.