Make the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Raspberry Filling: In a large bowl, gently combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and almond extract. Make sure the berries are evenly coated.

Make the Almond Streusel Topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds and almond extract.

Assemble the Pie: On a lightly floured surface, roll out the pie crust to a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Trim and crimp the edges.

Fill and Top the Pie: Pour the raspberry filling into the prepared pie crust. Sprinkle the almond streusel topping evenly over the filling.

Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the streusel topping starts to brown too quickly, cover the pie loosely with foil.

Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.