For each pie heat one pint of filling for a small pie or two for a deep dish. In a small bowl add 1 T. of Clear Jel for every pint jar heating.
If you like your filling thicker use 1 1/2T. per pint. Add equal amount of water and mix Clear Jel till it resembles milk.
Heat the filling in a saucepan till it comes to a low boil. Add the mixed Clear Jel and stir continuously for one minute. Turn off heat.
Using an oven safe dish ladle the filling to the top of the dish leaving 1/4" for bubbling. Add the pie crust and pinch around the dish to seal the filling inside.
Cut a slit on the top of the pastry so it can vent. Because the filling is already cooked you only cooking the crust. You will put the dish in the oven at 450ºF for 15-18 minutes or until the crust is golden brown.