Preheat oven to 400°F. Place a baking sheet lined with foil in the oven while it preheats.
Place pie crust in pie pan and flute edges. Set in refrigerator to chill.
Cherry Pie Filling
In a medium saucepan, add all filling ingredients. If using fresh cherries, add up to ¼ cup of water to help the cornstarch dissolve.
Bring to a boil, then simmer for 10 minutes, stirring, until thickened. Remove from heat and let cool.
Whisk together flour and brown sugar in a bowl.
Add in cold, cubed butter and cut in with a pastry blender or fork until the mixture forms pea-sized crumbs. Place in freezer for 10 minutes while you assemble the pie.
Assemble and Bake
Pour cooled pie filling into pie crust. Top with chilled crumb topping, pressing with your fingers to form larger crumbs if you like.
Place pie on preheated sheet pan and bake at 400°F for 45 minutes, or until crumb topping is golden brown and filling is bubbling. If necessary, cover edges of pie with aluminum foil during baking to prevent overbrowning.
Cool completely to allow to set before slicing and serving.
Salted butter: If you prefer to use unsalted butter, feel free! You can just add ¼ teaspoon of salt to the flour and brown sugar for the crumb topping.Pie crust: You can use a homemade crust -- I love to use my flaky pie crust recipe, but a refrigerated pie crust is a great option too, and makes everything so easy!