Preheat the oven to 450. Line a baking sheet with parchment paper.

Stack the two pie crusts on top of each other and using the rolling pin, roll the crusts together into a rectangular shape that will fit the baking sheet. You can roll the crust on the parchment paper to make it easier.

Trim the edges of the crust so that it is no taller than the edge of the baking sheet.

Dock the crust with a fork to allow the steam places to escape. Place the crust in the oven for 10 minutes, or until the crust is a light golden brown.

Take the pie crust out of the oven and lower the heat to 375.

In a bowl, combine 2 cups each of flour and sugar, 1 ½ sticks of softened butter, a pinch of salt, 2 teaspoons of baking powder, and one egg. Mix until incorporated and crumbly. (This can be done while the crust is baking initially).

Next, pour the pie topping onto the crust and spread to the edges. Crumble the topping over the entire pie. Bake at 375 for 25-30 minutes or until the top is golden brown. Cool completely before serving.

The pie can be reheated at 350 until warmed through if desired. Store in a cool dry place, completely covered, for up to 3 days.