Sour Cherry Oat Crisp

Step 1
Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.

Step 2
Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.

Step 3
Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.

Step 4
Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.

Step 5
Bake in the preheated oven for 40 minutes while preparing the crumb topping.

Step 6
Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.

Step 7
Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.