Ingredients
Pastry for single-crust pie (9 inches)5 cups frozen pitted tart cherries, thawed and drained, or fresh tart cherries, pitted1-1/4 cups dried cherries1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/2 teaspoon almond extract1 cup sugar1/4 cup cornstarchTOPPING:3/4 cup old-fashioned oats1/2 cup all-purpose flour1/2 cup packed brown sugar1/3 cup butter, melted1/4 teaspoon saltVanilla ice cream, optional
Preparation
On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix 5 topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling.
Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.
