In a large bowl combine flour and sugar, cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press this into the bottom and a little up the sides of an ungreased 9 inch springform pan.
Filling: Beat cream cheese and sugar, 1 minute. Add egg and beat until just combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
Bake 350 for 50 to 60 minutes or until center is set. Cool. Carefully run knife around edge to loosen, remove sides. I refrigerate to serve cold.