Ingredients
Pastry for single-crust pie (9 inches)2/3 cup sugar3 tablespoons cornstarchDash salt4 cups fresh or frozen pitted tart cherries, thawed1/8 teaspoon almond extractTOPPING:1/4 cup quick-cooking oats3 tablespoons all-purpose flour2 tablespoons brown sugar1 tablespoon slivered almonds2 tablespoons cold butter
Preparation
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges.
In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust.
For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
