Wisk together flour, baking powder, sugar and salt. Cut in cold butter until mixture resembles coarse crumbs. Work egg into flour mixture just until blended.
Press dough into thin layer on the bottom and sides of a 10½-inch spring-form pan, making sides about 1½-inches high. Put the dough-lined pan into the freezer to cool (about 30 minutes or until solid).
Preheat oven to 350°F.
In a large bowl, combine apples, cranberries, sugar and cinnamon. Add sour cream and eggs to the mixture; stirring until well combined. Pour mixture into cold dough-lined pan. Sprinkle with almonds.
Bake 1 hour 15 minutes. Cool. Remove from spring-form pan. Cut into wedges.