looking for fruit pie recipes in nuwave

I just bake a bottom crust until it looks done and then fill with a fruit filling. The Nuwave baker's book says to use a refrigerated pie crust and lay it over the filling and pinch the edges of the crusts to seal and then bake the whole pie. I also mix a crumb topping with flour, butter, and a little brown sugar and layer that on top of my filled crust and bake until the crumb topping is done... cobbler style. I have no complaints yet and a baked pie shell does really good under a pumpkin or pecan pie. Somewhere in here is my no-roll crust recipe made with butter, flour and confectioner's sugar. Amazingly rich!