preheat oven to 425

to "blind bake" pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. place in oven and bake 10-15 min. until firm. remove from oven; remove weights and paper. return crusts to oven and bake 5 min. longer, until light golden. let cool 5 min. before adding filling.

to prepare topping, combine all ingredients in a sml. bowl; mix with a fork until crumbly. set aside.

to prepare filling, combine all ingredients in a lg. bowl. whisk well. pour into pie crusts.

bake pies 15 min. reduce oven temp. to 350 and continue baking 30 min. Remove from oven and sprinkle on topping. return to oven and bake 15 min. or until a knife inserted into the center comes out clean. if fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 min. of baking