Dutch Apple-Apricot Crumb Pie

I got this out of Woman's World magazine. It's really good.

• Ready In: 2 hrs 30 mins
• Yields: 1 pie

Ingredients

• 11  ounces  pie crust mix
• 1⁄2 cup granulated sugar
• 1⁄2 cup light brown sugar, packed
• 1⁄4 cup all-purpose flour
• 1  teaspoon pumpkin pie spice
• 3  lbs granny smith apples, peeled, cored, cut into 1 inch chunks
• 1⁄2 cup  dried apricot, halved
• 1⁄3 cup raisins

• Topping

• 2  cups all-purpose flour
• 2⁄3 cup  packed light brown sugar
• 1⁄2 teaspoon pumpkin pie spice
• 2⁄3 cup butter or 2⁄3 cup margarine, melted

Directions

1. Pie: Line baking sheet with foil.
2. Prepare crust according to package directions for 2 crusts.
3. On lightly floured surface roll all of dough into 11 inch circle.
4. Fit into 9 inch pie pan.
5. Trim and flute edge; refrigerate.
6. Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.
7. In bowl combine sugars, flour and spice.
8. Stir in apples, apricots and raisins; spoon into pie shell.
9. Place pie shell on baking sheet in oven.
10. Bake 15 minutes.
11. Reduce oven heat to 350 degrees F and bake for 1 hour.
12. Topping:
13. Combine flour, sugar and spice.
14. Stir in butter until crumbs form.
15. Remove pie from oven; top with crumbs.
16. Bake 25-30 minutes or until bubbly and lightly browned.
17. Cool on rack at least 4 hours before serving.