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To make the crust: Process almonds in blender or food processor until finely chopped. Add flour, sugar, and salt, and pulse to combine. Add cold butter and pulse until mixture resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until dough comes together and forms a ball around the blades. Remove the dough from the processor, wrap in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months). To make the filling: Place fruit (rinsed and sliced, if necessary) in large bowl. Squeeze a slice or two of fresh lemon over the fruit. In a small bowl, stir together sugar, brown sugar, cornstarch, salt and cinnamon until well combined. Add the sugar mixture to the fruit, stirring gently. To make the pie: Turn the dough onto a floured surface and roll a 16" circle with a floured rolling pin. Fold in half and transfer to a greased cast iron skillet, gently unfolding pastry to fit into the bottom of the pan, with the excess pastry hanging over the edge. Spoon the fruit mixture into the crust, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping in soft folds. Bake in preheated oven at 375 degrees about 35-45 minutes, until crust is golden brown and fruit is bubbly. Cool for 1 hour.