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Hands-on Time
15 Mins
Total Time
2 Hours 18 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Annette Joseph

How to Make It

Step 1

Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.

Step 2

Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.

Step 3

Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.

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