• 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.
  1 9-inch pie crust

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.
  5 cups fresh or frozen dark sweet cherries, ¾ cup granulated sugar, 1 ½ tablespoon fresh lemon juice, ¼ cup cornstarch, ½ teaspoon almond extract, 1 ½ teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, 2 tablespoon salted butter, ¼ cup water
• Bring to a boil, then simmer for 10 minutes, stirring, until thickened. Remove from heat and let cool.

Crumb Topping

• Whisk together flour and brown sugar in a bowl.
  ¾ cup all-purpose flour, ⅔ cup light brown sugar
• 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.
  6 tablespoon salted butter

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.