Pie with historical significance to the Deckman Clan

Cobbler-style

Grandma Hammond's pies were made like cobblers, not really traditional pies. It didn't matter what pie filling she used, the crusts were always the same.

Instructions:
-- Bake the bottom crust till golden - about 10 min. at 375 degrees.

-- In the mean time, break up the second crust into small pieces.  (The colder the crust, the better, so I usually do this as soon as it comes out of the freezer.) 

-- Once the pieces are broken, top with 1 teaspoon of cinnamon and enough sugar to coat the pieces.

Pie style

-- Stir till all pieces are coated.

-- When bottom crust comes out of the oven, add fruity pie filling.

-- Top the pie filling evenly with the crust pieces.

-- Bake till top is crispy (usually between 45 min and an hour).

Additional notes:
  -- If you only have one pie crust, just do the top crust and bake.  That is a more traditional cobbler.
-- You can cut fancy-schmancy shapes out of the top crust and roll them in the cinnamon/sugar mix. Place shapes close together on top.
-- Bake pie with cookie sheet covered in foil under it in case things boil over.
-- If you make this for me, I would like ice cream on the side. Or possibly some Cool Whip.