1	pkg.	(11 oz.) pie crust mix
4	lbs.	Granny Smith apples, peeled, cored and cut into thin slices
1/2	cup	all-purpose flour, divided
3/4	cup	each light brown sugar and dried apricots, diced and divided
1 1/2	tsp.	ground cinnamon, divided
1/2	cup	old-fashioned rolled oats
1/4	cup	sliced almonds
3	tbsp.	cold butter, diced

Heat oven to 30 degrees F. Prepare crust according to package directions. On floured surface, roll dough into a 13" circle. Line a 9" deep-dish pie plate with dough; 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 crumbs; sprinkle over apples. Bake 15 minutes. Cover and bake 1 hour, 30 minutes; cool.

Makes 12 servings.

Per serving: Cal 365; Pro 4g; Carb 56g; Fat 15g; Fiber 4g; Chol 8mg; Sod 232mg.