Make the crust: Preheat oven to 350 degrees; if you have one, place a baking steel, baking stone, or inverted baking sheet on center rack to heat. In a medium bowl, beat butter and sugar together until lightened and fluffy. Add eggs yolks, one at a time, and beat until fully incorporated. Mix in almond extract. Add flour and salt; mix on low speed until a crumbly dough forms. Divide dough into two balls, one twice as large as the other. Wrap smaller in plastic wrap and chill while assembling pie.
Turn out larger ball of dough into a quarter-sheet pan and, pinching off walnut- sized pieces, press crust across bottom of pan and into sides, corners, and edges. (By using bits of dough, it's easier to evenly “apply” the dough to the pan's sides and bottom.) Use your knuckles, the side of your hand, or a flat-bottomed glass to press crust as firmly and uniformly as possible to about a ¼-inch thickness.
Fill the pie: Spoon cranberry sauce across bottom of crust and smooth with an offset spatula. Scatter raspberries over top and sprinkle with sugar. Remove smaller portion of dough from refrigerator and pinch off small pieces, scattering them across filling. Finish with sliced almonds.
Bake on top of stone or baking sheet (if using) until almonds appear toasted and crust is browned, 50 to 55 minutes. Place on a rack to cool slightly before slicing. Serve with whipped cream or ice cream.