Line each pie plate with pie crust and form edge. *I roll my refrigerated pie crusts out a bit when I unroll them. You can cut 2 from the first roll out, the excess will make the 3rd crust)

In a bowl combine filling ingredients, pour, dividing evenly between the pie crusts.

Make crumb topping, in a bowl combine sugar, flour and spices. Cut pads of cold butter into mixture. Using your fingers crumble together, it will be the consistency of brown sugar.

Add crumb topping to tops of the pies.

Bake 400* for 10 minutes, then 350* for 25-30 minutes. Edges will bubble and crust will be brown.

Serve warm with vanilla ice cream.