Blend flour, sugar, and salt in food processor for 5 seconds. Add butter and shortening and pulse processor on and off until mixture resembles coarse meal. Add 2 tablespoons ice water and yolk to dough and process on and off until a moist clump forms, adding more ice water teaspoonfuls at a time if dough is dry. Form dough into ball and then flatten into disk. Wrap dough and plastic and chill at least 1 hour and up to 24 hours.
MAKE THE FILLING:
Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes.
MAKE THE TOPPING:
In large bowl mix together oats, flour, sugar, cinnamon, and salt. Add butter and use hands and fingertips to mix mixture until moist clumps form; cover and chill until ready to use.
PUT IT ALL TOGETHER:
Move oven rack to middle position and preheat to 425 degrees F. Lightly flour countertop and roll out dough into 13-14-inch round. Transfer dough to a 9-inch deep-dish glass pie plate. Trim dough overhang to ¾ inch. Fold dough over and crimp edges decoratively. Spread filling into dough and smooth into even layer. Scatter butter pieces over filling. Sprinkle topping over filling evenly.
Bake pie 30 minute, then reduce temperature to 400 degrees F. Cover just edges of pie with foil or pie shield and continue baking until filling is bubbly and topping is brown and crisp, about 25 minutes longer. Move pie to wire rack and cool at least 30 minutes before serving. Serve warm or at room temperature.