Preheat oven to 400 degrees. Roll out dough into two (12-inch) circles. Transfer one to the bottom of a 9-inch pie plate or baking dish. Set remaining dough aside in refrigerator.
In a large bowl, mix remaining ingredients until fruit is evenly coated. Pour filling into crust.
Cut remaining dough into strips and weave into a lattice pattern over the filling. Flute edges. Bake pie for 15 minutes, then reduce oven to 350 degrees and bake until crust is golden brown and filling is bubbling, about 45 minutes more.