Apple, Almond and Raspberry Pie

To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal.
Blend yolk and water in a small dish; add to processor.
Pulse to combine mixture.
Divide dough in half.
Shape into disks.
Wrap in plastic and chill for 1 hour (or overnight).
Roll out half of dough into a 15-inch circle.
Place in round, shallow glass 10-inch baking dish.
Trim overhang to 1-1/2 inches.
Roll remaining half of dough into 12-inch circle.
Using a pastry wheel, cut into 1-inch strips.
Transfer to a baking sheet lined with wax paper and refrigerate.
To prepare filling, preheat oven to 450 degrees.
Roll out almond paste between 2 pieces of wax paper to 9-inch circle.
Remove paper.
Place over pastry in baking dish.
Combine sugar, flour and allspice in a large bowl.
Add apple slices.
Toss.
Spoon half of apple mixture into pie shell.
Sprinkle with half of the raspberries.
Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess.
Turn up overhang and crimp edge of crust.
Place pie on baking sheet; brush pastry with milk.
Tent with foil.
Bake in oven for 15 minute, then reduce temperature to 375 degrees.
Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed.
Cool slightly on wire rack, then serve warm.