Combine the above ingredients, except the refrigerated pie dough,  in a bowl. Gently mix the ingredients to evenly distribute. Spoon this mixture into a pie dough resting in a pie tin. Place the second pie dough on top, then crimp the edges to seal the pie. Cut vents into the top pie dough to allow steam to escape. Bake at 375 degrees F for 45 minutes-1 hour until golden brown. If you start to over brown the crust, tent the pie with aluminum foil.