Step 1

Combine first 4 ingredients. Let stand 15 min.

Step 2

Heat oven to 425°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

Step 3

Bake 45 min. or until juices form bubbles that burst slowly. Cool.