Using frozen pie crusts to bake 10" deep dish pie?

I like that plan B, so I think I'll do it that way! The recipe made a huge amount of topping so I might even be ok without doubling it...I'll let you know how the "pies" come out and thanks sooooo much!

Yes that should work I think -- just be sure to chill it well after rolling, before filling and baking. And we love rolling dough between 2 floured sheets of plastic wrap -- it helps with sticking and tearing. One last question: to make your life even easier, could you just use the crusts as is, split the fruit filling between the two, and maybe double the crumb topping to spread across 2 pies? Nobody would need to know it was supposed to be deep dish!

It's and epicurious recipe. Here's the link:

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Deep-Dish-Winter-Fruit-Pie-with-Walnut-Crumb-354977?mbid=ipapp

It seems like I could just smush the two crusts into a ball and roll them out to the required size. What do you think and thanks so so much!

What kind of pie is it and what does the recipe say to do with the crust? I'm more familiar with press in graham cracker or cookie-based crusts in he bottom of a springform, not roll-out types. Let us know and we'll figure something out!