Michigan Cherry Pie

• Pastry for single-crust pie (9 inches)
• 5 cups frozen pitted tart cherries, thawed and drained or fresh tart cherries, pitted
• 1-1/4 cups dried cherries
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon almond extract
• 1 cup sugar
• 1/4 cup cornstarch
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup butter, melted
• 1/4 teaspoon salt
• Vanilla ice cream, optional

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2. Meanwhile, preheat oven to 375u0b0. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to pastry-lined pie plate; sprinkle topping over filling.
3. Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.

pastry, cherries, cherries, lemon juice, lemon zest, almond, sugar, cornstarch, oldfashioned oats, allpurpose, brown sugar, butter, salt, vanilla ice cream

Taken from www.tasteofhome.com/recipes/michigan-cherry-pie/ (may not work)