Preheat oven to 375°F. Stack the 2 pie crusts on top of each other and roll into a 16 x 12-inch rectangle. Fit crust into 13 x 9-inch Chinet® baking pan.
Pour 1 can of pie filling on half the crust. Repeat with second can on remaining half. Spread fillings to completely cover crust. Set aside.
For crumb topping: mix sugar and flour in a small bowl. Cut in butter with a fork or pastry blender until mixture resembles coarse meal. Sprinkle evenly over pie.
Bake for 45 to 55 minutes until crumb topping is lightly browned. Remove from oven and place on wire rack.
Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool before serving.
Serve by cutting pie in half lengthwise. Make 4 equal crosswise cuts to create 8 rectangles. Slice each rectangle diagonally. Serve with ice cream, if desired.
Use any combination of fruit pie filling flavors!