1 pkg. prepared pie crust
4 lb. Granny Smith apples, peeled, cored and cut into thin slices
1/2 c. all-purpose flour, divided
3/4 c. each light brown sugar and dried apricots, diced and divided
1 1/2 tsp. ground cinnamon, divided
1/2 c. old-fashioned rolled oats
1/4 c. sliced almonds
3 tbsp. cold butter, diced

Heat oven to 350°F. Line a 9-inch deep-dish pie plate with one crust (save the other one in the freezer or refrigerator); trim and flute edges. Combine apples, 1/4 cup flour, 1/2 cup sugar, 1/2 cup apricots and 1 teaspoon cinnamon. Transfer to pie crust. Combine remaining ingredients, sugar and apricots with fingers until it resembles coarse bread crumbs; sprinkle over apples.

Bake 15 minutes. Cover and bake 1 hour and 30 minutes; cool.

Makes 12 servings.