Sift flour with salt into mixing bowl; add almonds.
Cut in shortening. Blend egg and water; sprinkle over flour mixture while stirring with fork until dough is just moist enough to hold together.
Divide in half; form into balls. Flatten to about 1/2-in. thickness; smooth edges. Roll out one portion on floured surface to a circle 1-1/2 larger than inverted 9-inch pie pan. Fit loosely into pan.
Cinna-Apple Filling: Combine sugar, pineapple juice and cinnamon candies. Bring to a boil, for 5 minutes.
Prepare apples; coat with flour. Add sugar syrup; cook over medium heat, stirring constantly, until thickened. Pour into pastry-lined pan.
Roll out remaining dough. Cut into strips 3/4 inches wide and crisscross over filling to form lattice over top.
Trim and seal ends. Fold bottom crust over to cover; flute.
Brush strips with reserved egg white, slightly beaten. Sprinkle with mixture of sugar and cinnamon.
Bake in hot oven 425 degrees 10 minutes, then at 350 degrees for 25 to 30 minutes until crust is golden brown.
Makes 1 9-inch pie.