Heat oven to 375°F. Unroll 1 pie crust on work surface; cut out 2- or 3-inch hearts with cookie cutter. Bake hearts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside. Unroll second pie crust in ungreased 9-inch glass pie plate. Between 2 sheets wax paper, roll almond paste into 7-inch circle. Remove top sheet wax paper, and turn almond paste circle into crust-lined pie plate; gently press almond paste into pie crust and remove second sheet wax paper.
In medium bowl, mix cream cheese, granulated sugar, egg, lemon peel and salt with electric mixer on medium speed until smooth. Spread over almond paste in pie plate.
In large bowl, mix sliced apples, brown sugar and cinnamon. Arrange apples in circular pattern on cream cheese filling. Bake 40 to 45 minutes or until filling is set and slightly puffed. In small microwavable bowl, microwave apricot jam uncovered on Medium (50%) 1 minute. Brush over apples. Top with heart cutouts. Cool about 1 hour or until filling sets before serving. Cover and refrigerate any remaining pie.