DIRECTIONS:

Roll out pie crust into a 9-inch shallow pie pan.

Combine almonds, brown sugar, oats, flour and salt in a large bowl. Using a pastry cutter, cut the butter into the dry mixture until the butter is fully incorporated. Cover and refrigerate while you prepare the cherries.

Combine cherries, sugar, cornstarch and lemon juice and stir until the cherries are coated and there are no longer any dry lumps of cornstarch. Pour the cherries and their juice into the pie shell. Crumble the almond and oat topping over the top of the cherries.

I baked mine in a convection microwave preheated to 400 degrees on High Mix 400 degrees for 22 minutes. You can also bake this in a conventional oven preheated to 350 degrees for 75 minutesl