In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold cubed butter to the dry ingredients, and use a pastry cutter or your fingers to incorporate the butter into the flour until it resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice-cold water. Pour the mixture into the flour mixture, and mix until the dough starts to come together.

Transfer the dough onto a clean surface, and gently shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.

If your ricotta is watery, drain it through a colander or cheesecloth first.

In a large mixing bowl, combine the ricotta cheese, granulated sugar, honey, eggs, vanilla extract, almond extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.

Gently stir in the heavy cream and lemon zest until combined.

Preheat your oven to 350°F.

Roll out the chilled pie dough on a lightly floured surface into a circle about 12 inches in diameter.

Transfer the dough to a 9-inch deep dish pie plate, and gently press it into the bottom and up the sides of the dish. Trim or fold under any excess dough and crimp the edges.

Pour the ricotta filling into the pie crust, and smooth the surface with a spatula. Cover the crust with a pie shield or a piece of aluminum foil.

Bake the pie for 45-50 minutes, removing the pie shield 20 minutes before it finishes baking. The pie is finished baking when the edges are golden brown and the filling is set but still slightly wobbly in the center.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. Then, refrigerate for at least 3 hours or overnight to fully set the filling.

Before serving, arrange the fresh raspberries and blueberries on top of the pie.

Brush the fruit with the warmed apricot preserves to add a glossy finish.

Sprinkle the toasted almonds over the fruit, and serve the pie chilled or at room temperature, based on your preference.