Deep Dish Cherry Crumb Pie

• FOR THE CRUST:
• 1-1/2 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Sugar
• 6 Tablespoons Ice Water
• FOR THE FILLING:
• 4 cups Cherries, Pitted And Sliced In Half
• 1/2 cups Sugar
• 1 Tablespoon Lemon Juice
• 1 whole Lemon, Zested
• 1/4 cups All-purpose Flour
• 1 pinch Salt
• 1 Tablespoon Unsalted Butter
• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1 teaspoon Cinnamon
• 1-1/2 cup All-purpose Flour
• 1 pinch Salt
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces

1. Preheat the oven to 350u0b0F.
2. To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
3. To make the filling, combine the cherries in a bowl with the sugar, lemon juice and zest, flour and salt. As you mix, you'll notice quite a bit of liquid puddling in the bottom of the bowl. Strain the mixture into a colander before placing in the pie shell.
4. To make the crumb topping, combine the sugar, cinnamon, flour and salt in a bowl or food processor. Cut in the butter until the mixture is crumbly and set aside.
5. After the dough has chilled, roll it out on a well-floured surface into about a 12" circle. Place in a 10" pie dish and crimp the edges. Pour the cherry mixture into the dish. Cut the final tablespoon of butter into several pieces and dot the top of the filling. Using your hands, crumble the topping over the pie so that small and large clumps form.
6. Place the pie dish on a sheet pan (to catch drips) and bake for about 50 minutes or until the top is a light golden brown. Allow the pie to cool completely before slicing.

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Taken from tastykitchen.com/recipes/desserts/deep-dish-cherry-crumb-pie/ (may not work)