The graham cracker crust and crumb topping add dietary fiber to this simple-to- make fruit pie. 8 inch pie, 8 servings. per serving: Calories, 170; Total fat, 5 grams; Saturated fatty acids, 1 gram; Cholesterol, 0; Sodium, 125 milligrams.

GRAHAM CRACKER CRUST:

1 c. graham crackers, crushed
3 tbsp. butter

FILLING:

15 1/4 oz. can crushed pineapple (juice packed)
16 oz. can apricot halves (juice packed)
1/4 c. sugar
3 tbsp. cornstarch
1/2 tsp. ground cinnamon
1 c. juice from pineapple and apricots
2 tsp. lemon juice

To make Crust: Preheat oven to 375 degrees (moderate). Mix graham cracker crumbs and butter thoroughly. Save 1/4 cup of crumb mixture for top of pie. Press remaining crumb mixture into 8 inch pie pan so the bottom and sides are completely covered. Bake until crust is firm, about 5 minutes. Cool.

To make Filling: Drain pineapple and apricots; save 1 cup juice, Coarsely chop apricots. Mix sugar, cornstarch, and cinnamon in saucepan. Stir in fruit juice. Cook over low heat, stirring constantly, until thickened. Remove from heat. Add pineapple, apricots, and lemon juice. Mix well. Spoon filling into crust. Sprinkle remaining crumb mixture over top of filling. Chill until set.