Preheat oven to 425F.

Fit a deep dish pie plate with crust and flute edges.

Mix pie filling and pour into crust.

Bake pie in the lower third of the oven for 15 minutes.

Reduce oven temperature to 350F.

Bake for 30 minutes more or until the center is set and a knife can be inserted and removed without wet filling clinging to it.

Cool completely and refrigerate unused portion.

Serve with whipped cream or ice cream.