Cherry Pie with Almond Crumb Topping
Fresh cherry pie made by Chef John has a crunchy almond streusel topping.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Use aluminum foil to cover a baking sheet.
Pie crust is rolled out and placed in a 9-inch pie pan.
In a big bowl, mix the flour, salt, oats, brown sugar, and almonds.
With your fingers, thoroughly incorporate butter into the almond mixture, breaking up any large pieces as you go.
For 15 minutes, cover and refrigerate.
Combine the cornstarch, sugar, white lemon juice, and cherries.
Stir for three to four minutes, or until everything is thoroughly coated and there are no dry lumps left.
Fill the pie pan with the cherries and any juices that have accumulated.
Put pressure on the pan.
Top with crumbled oat mixture.
On the prepared baking sheet, place the pan.