Preheat the oven to 375°. Place a pie plate lined with a single crust on a rimmed baking dish to catch the drips.
In a large bowl, combine the apples, sugar, lemon juice, cinnamon, and nutmeg. Stir gently to distribute the components evenly.
Spoon this mixture into the prepared pie shell.
In a food processor bowl fitted with a metal blade, combine the flour, butter, and brown sugar. Pulse until coarse crumbs form. Stir in the almonds.
Alternatively, prepare the streusel top in a mixing bowl with a fork or pastry blender to cut the butter into the flour and sugar.
Sprinkle the streusel topping evenly over the apple filling.
Bake the pie 45-50 minutes, or until the filling bubbles and the topping is browned. If the topping and crust brown too quickly, cover with aluminum foil until baking is complete.
Allow the pie to cool on a rack for about an hour before serving.
Note: This pie is extra special served with whipped cream, whipped topping, or vanilla ice cream.The unbaked pie can be frozen for up to six weeks. Wrap well with foil and freeze. Bake from frozen in a 425 degree oven for 15 minutes. Then reduce the heat to 375 and continue baking until filling bubbles and top is brown, up to an hour more.