Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.