Cherry Apricot Pie with Almond Streusel Topping

FOR STREUSEL: Whisk flour, brown sugar, cinnamon and salt to blend in medium bowl. Add almond paste and butter. Rub in with fingertips until mixture begins to clump together. Add almonds and work in with fingertips until well incorporated. Refrigerate until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

FOR FILLING: Line baking sheet with foil; place in bottom of oven. Position rack in center of oven and preheat to 375 degrees F. Whisk sugar, cornstarch and cinnamon in large bowl to blend well. Add cherries, apricots and apricot preserves and toss to blend well with sugar mixture. Let stand until juices form, about 20 minutes.

TO ASSEMBLE: Roll out 1 pie crust disk on generously floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edges under and crimp edges decoratively, forming high standing rim 1/2 to- 3/4-inch above sides of dish. Spoon filling into crust.

Bake pie 30 minutes. Cover edges with foil collar to prevent overbrowning. Bake pie until filling just begins to bubble at edges, about 15 minutes longer. Sprinkle streusel over top of pie. Continue to bake until crust and streusel are deep golden brown and filling bubbles thickly in center, about 45 minutes longer. Transfer to rack and cool at least 2 hours. Serve slightly warm or at room temperature with ice cream or sweetened whipped cream, if desired. (Can be prepared 8 hours ahead. Let stand at room temperature.)