Raspberry-apricot pie with hazelnut streusel topping

Ingredients

• 1/2 cup flour
• 1/2 cup hazelnuts
• 1/4 cup packed, golden brown sugar
• 1/4 cup sugar
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
• 1 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon ground allspice
• 1 1/2 pint basket raspberries
• A recipe of Never-fail-pie-crust
• recipeIngredient ends