Crumb-topped Apple-Raspberry Pie

FOR THE PIE:
In a large mixing bowl stir together sugar, flour, and cinnamon. Add apples, tossing to coat. Set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Transfer half of the apple mixture to pastry shell. Sprinkle with raspberries; add remaining apple mixture.

FOR THE TOPPING:
In a medium mixing bowl stir together flour, brown sugar, cinnamon, and nutmeg. Cut in margarine or butter till crumbly. Stir in pecans or walnuts. Sprinkle topping over pie. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more (30-35 minutes if using frozen berries), or till top is golden and edges are bubbly. Cool on a rack.