1. Preheat oven to 325°F.
   

Crust

1. Roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray.  Fold dough under so it is flush with the outside edge of the pie plate; flute edges.  Place pie plate in refrigerator until ready to use.

Streusel

1. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter and almond paste with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in the refrigerator.

Filling

1. Heat a large nonstick skillet coated with cooking spray over medium heat. Add the majority of the sliced apple (save some for topping), 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring the mixture occasionally.  Spoon the apple mixture into prepared crust.
   

2. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk.  Stir in buttermilk and vanilla.  Pour over apple mixture.  Bake at 325º for 30 minutes.  Reduce oven temperature to 300ºF.  Do not remove the pie from the oven or, if you must, work very quickly.  Sprinkle streusel evenly over pie and place the reserved apple slices on top, artfully arranged in concentric circles. Return to oven to bake at 300ºF for 30 minutes. Remove the pie from the oven.

3. Heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the exposed apple slices.  Return the pie to the oven for an additional 30 minutes or until set.  Let stand 1 hour before serving.