Cherry Pie with Almond Crumb Topping

Recipe View Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper. (5 minutes)

Recipe View Carefully place the unbaked pie crust into a 9-inch pie pan, crimping or decorating the edges as desired. (5 minutes)

Recipe View In a large bowl, combine the slivered almonds, light brown sugar, rolled oats, all-purpose flour, and salt. (2 minutes)

Recipe View Using your fingertips or a pastry blender, cut the cold butter into the almond mixture until it resembles coarse crumbs and no large butter pieces remain. Cover the bowl with plastic wrap and chill in the refrigerator for 15 minutes to help the topping firm up. (20 minutes)

Recipe View In a separate large bowl, gently combine the pitted cherries, lemon juice, granulated sugar, and cornstarch. Stir until the cherries are evenly coated and no dry cornstarch remains. Taste and add more sugar if needed, depending on the sweetness of the cherries. (5 minutes)

Recipe View Pour the cherry mixture into the prepared pie crust, spreading evenly. Gently press down to ensure the cherries are compact. (2 minutes)

Recipe View Remove the crumb topping from the refrigerator and crumble it evenly over the cherry filling, covering as much surface area as possible. (3 minutes)

Recipe View Place the pie pan on the prepared baking sheet and bake in the preheated oven for 1 hour 15 minutes, or until the crust is golden brown and the cherry filling is bubbling. If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil during the last 20-30 minutes of baking. (75 minutes)

Recipe View Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)