Prepare piecrust sheet according to package directions for a filled two-crust pie using a 9-inch pie plate.
Sprinkle almonds evenly over pastry shell.
Reserve remaining piecrust sheet and set aside.
Combine sugar and cornstarch in a large saucepan. Add lemon juice, strawberries and apricots, stirring well. Bring to a boil over medium heat; reduce heat and cook, stirring constantly, until thickened. Spoon filling evenly into pastry shell.
Cut remaining pie crust into strips arrange in lattice fashion over the filling. Trim edges; seal and flute. Bake for 35 minutes or until lightly browned and bubbly.