Bake pie crust at 400 for 10 minutes.
Drain juice from peaches and apricots, and mix in with lemon, cinnamon, nutmeg, corn starch and butter, and cook over low heat until juice thickens.
Add fruit to cooked pie crust, then add thickened juice.
Bake at 450 for 25 minutes.
Let Cool, then add sifted powdered sugar on top before serving.