Prepare an 8-inch pie shell; roll out remaining pastry for top crust.
Set aside.
Mix 2 tablespoons sugar, cornstarch, and salt in a saucepan; stir in undrained pineapple.
Bring mixture to boiling over medium heat, stirring constantly.
Boil until clear and thickened, 1 to 2 minutes.
Stir in 2 tablespoons butter and lime juice.
Turn filling into the pie shell; cover with top crust.
Seal and flute edges.
Bake at 425°F 20 minutes, or until pastry begins to brown.
Meanwhile, combine the 1 tablespoon sugar, 1 1/2 teaspoons butter, corn syrup, and water in a small saucepan.
Cook over low heat, stirring until sugar is dissolved and mixture boils.
Remove pie from oven.
Sprinkle almonds over top crust.
Spoon hot glaze evenly over nuts.
Return pie to oven; bake about 8 minutes, or until topping is bubbly and lightly browned.
Cool completely before cutting.