1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Reserve 1 tablespoon almonds; sprinkle remaining almonds in bottom of crust-lined pan.
2In medium bowl, mix pie filling and chocolate chips. Spoon over almonds in pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush water over top; sprinkle with reserved almonds and sugar.
3Cover edge of crust with strips of foil; bake 30 to 40 minutes or until crust is golden brown. Cool at least 3 hours before serving.