Preheat oven to 205°C. Unwrap pie crust; press seams together firmly. Place in a 9-inch pie plate.
Combine all ingredients, except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry-lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust.
Bake 15 minutes. Reduce oven temperature to 175°C. Bake for 40 to 45 minutes or until fruit is bubbly and crust is golden brown.
Makes 8 servings.