Gently unroll the other crust and place it centered over the pie dish. Fold any overhang under the edge of the bottom crust and pinch together to seal. Crimp to form a decorative edge and cut slits in the top of the pie to vent. Place the pie on a rimmed baking sheet and bake. If the edges brown too quickly, cover them with strips of aluminum foil.
Allow the pie to cool completely, 2 to 3 hours, before slicing. The filling will thicken as it cools. Serve slightly warmed with whipped cream or vanilla ice cream, if desired.