• Roll the pie dough to line a 9" deep dish pie pan. Refrigerate the shell while the filling is prepared.
• Toss 3 lbs sour cherries (pitted) with 12 oz granulated sugar and allow to macerate for 30 minutes. After 30 minutes drain the cherries, reserving the juice. Transfer the cherries to a large bowl and set aside.
• Whisk a ½ cup of the cherry juice with 2 oz corn starch until smooth.
• Place the remaining juice and ¼ teaspoon table salt in a small saucepan. Bring the juice to a boil. Reduce the heat to medium low. Whisk the cornstarch mixture into the boiling juice in a steady stream. Cook the mixture, stirring constantly, until it returns to a boil and thickens to a pudding-like texture.
• Remove the thickened juice from the heat and immediately pour it over the pitted cherries. Toss to combine. Pour the cherries into the prepared pie crust. Use a scissors to trim the dough, leaving about 1/2" of dough beyond the edge of the pan. Fold the dough over and pinch the crust to form a fluted edge.

Assemble and Bake the Pie

• Preheat the oven to 350 °F.
• Combine the 7 ½ oz all purpose flour, 2 oz almond flour, 8 oz brown sugar, ¼ teaspoon table salt, and ½ teaspoon real almond extract in a mixer bowl. Mix on low speed to combine.
• With the mixer running, add 6 oz unsalted butter, a tablespoon at a time. Mix on low speed until it looks like wet sand.
• Grab a handful of the topping and squeeze it together to form a large clump. Break the large clump into smaller clumps over the cherry filling. Continue sprinkling the clumps of crumb topping to cover the filling. (see note)
• Bake about 1 hour until the juices in the middle of the pie are bubbling. Cool on a wire rack. Serve warm or room temperature. The pie will keep at room temperature for 2-3 days.