Preheat oven to 375 F. In a bowl, combine sugar, flour, nutmeg, and salt. Next, add the melted butter and toss to distribute. Add the apples and cranberries, stir gently, then pour into the pastry shell. Bake for 20 minutes. Meanwhile, in a small bowl, combine the brown sugar, flour, and cinnamon. Cut the butter into tiny bits and use your hands or a pastry cutter to incorporate until the butter bits are pea-sized and the mixture resembles coarse sand. Toast the almonds in the oven on a sheet pan, or over medium-high heat in a skillet until they are golden brown. Add them to the topping mix. When the pie has been baking for 20 minutes, remove it from the oven and add the topping. Return the pie to the oven and continue to bake for an additional 40 minutes, or until golden brown and bubbly.