31.   Pour filling into baked pie shell.

32.   Pour into a defrosted nine-inch, deep-dish frozen pie shell, and put the dish on a baking sheet.

33.   Pour into pie shells.

34.   Pour into the pie shell.

35.   Pour into unbaked pie shell or shells and sprinkle with ground nutmeg.

36.   Pour into unbaked pie shell, distributing whole raisins evenly.

37.   Place pie shell on cookie sheet on oven rack.

38.   Place the half-baked fruit into the rolled-out pie shell and reserve extra juices for a sauce to drizzle over the tart.

39.   Pour equal amounts into both pie shells.