For the pie crust remove them from the freezer and let thaw for 15 minutes before using. Prick shell at the bottom and sides with a fork. I put one of the shells in the oven for about 5 minutes so it was partially cooked.
For the filling simply mix all ingredients and cook over medium heat until juice thickens. Let it cool off then pour into the partially cooked pie crust. Take the other crust and put it on top of the other pie. Pinch the sides together and flute with fork or fingers and then cut two slits in the top center of pie crust to allow steam to escape. Bake until top is nice and brown. 12-15 minutes, but it may take longer depending on your oven.
Keep in mind that this pie may not look the greatest, but is still really delicious.