Prepare your pie crust: roll it out so that it fits into a greased 9" pie pan. Crimp the edges or simple fold them under. Place the crust into the fridge to cool while you prepare the rest.

Pre-heat the oven to 400 degrees F.

In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until the cornstarch mostly dissolves. Place the filling in the fridge while you prepare the topping.

Make the topping by combining the flour, sugar, brown sugar, cinnamon, and the butter. Stir with a fork until fully combined.

Assemble the pie by pouring the cherry mixture into the prepared crust. Sprinkle the crumble topping evenly over the top of the pie. I like to leave a little empty space around the crust so that the pie filling can bubble up a little but that is not necessary.

To prevent spilling in the oven, put the pie on a large baking sheet (I usually line my baking sheet with a silpat mat to prevent slipping but that is not necessary). Bake for 20 minutes. Leaving the pie in the oven, turn the temperature down to 375 degrees F and bake for an additional 35-40 minutes.

Once out of the oven, let cool for 3+ hours. I usually let mine cool on the counter until I can safely handle the pan and then transfer it to the fridge. This is essential to firm up the pie otherwise it will be very runny.

ENJOY! Store leftovers in the fridge for up to 4 days!